Sauerkraut and Pineapple in Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 26.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 10 g |
Ingredients
- Also
- Pastry flour (for the woktop)
- 1 egg yolk
- For the dough
- 300 grams Pastry flour
- 200 grams Quark
- 150 grams butter
- 1 pinch salt
- For the filling
- 200 grams Pineapple
- 1 onion
- 15 grams clarified butter
- 1 tsp cornstarch
- 3 Tbsps Whipped cream (at least 30% fat content)
- 1 egg
- 450 grams Sauerkraut
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough, mix all ingredients together and knead into a smooth dough. Shape into a ball, wrap in plastic wrap and put in the refrigerator for 30 minutes.
For the filling, peel the pineapple, remove the hard stalk, and cut the flesh into very small cubes. Peel the onion and dice finely. Melt butter in a pot and saute the onion until soft. Remove from heat and let cool.
Whisk the cornstarch with the cream and the egg in a bowl and add in the sauerkraut, sauteed onion and pineapple cubes. Mix well together and season with salt, pepper and nutmeg.
Roll out the dough thinly on a floured surface, fold and roll out thinly again. Repeat this procedure 2 times and roll out to 4 mm thin.
Divide the rolled dough into 2 rectangles of 30 x 20 cm (approximately 12 x 8 inches) and put one rectangle on a baking tray lined with baking paper.
Spread the sauerkraut mixture evenly over the rectangle, leaving a 1 cm (approximately ½ inch) wide border freely and place the second dough rectangle over it. Pinch the edges firmly and brush the surface with the beaten egg yolk. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden, about 45 minutes. Remove from the oven, allow to cool briefly and serve lukewarm cut into pieces.
