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Ingredients
Pastry Muffins with Sauerkraut Filling
- Ingredients
- 1 pkg Puff pastry dough (frozen, 6 sheets)
- 1 small carrot
- 1 sm stalk Leeks
- 1 Tbsp butter
- 250 grams Sauerkraut
- salt
- freshly ground pepper (black)
- 100 milliliters dry white wine
- 1 egg
Thaw the puff pastry.
Rinse the carrot and finely grate. Rinse, trim and cut the leeks into thin rings. Heat butter in a pan and fry the carrot and leek in it. Loosen the sauerkraut with a fork and add to the carrots, and season with salt and pepper. Pour in the white wine and cook covered over low heat for about 10 minutes.
Cut the puff pastry sheets in half and line the wells of the muffin tin with each pastry half, leaving a 1 cm (approximately ½ inch) high overhanging edge. Place 1 tablespoon sauerkraut filling into each well of the muffin tin. Fold up the edges of pastry around the sauerkraut filling. Beat the egg and brush the pastry with it. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 20-25 minutes, until golden brown.
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |