Pie with Ham and Sauerkraut
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 pinch salt
- Pastry flour (for working the dough)
- 200 grams cold butter
- 2 eggs
- For the filling
- 1 shallot
- 250 grams Smoked ham
- 2 Tbsps vegetable oil
- 500 grams Sauerkraut (canned)
- 1 bay leaf
- 2 allspice
- 1 tsp Caraway
- salt
- freshly ground peppers
- 150 milliliters dry white wine
Preparation steps
Mix the flour with the salt, mound up on a work surface, make a well in the center and distribute small pieces of the butter around the flour. Beat the eggs in the well. Chop all the ingredients until crumbly with a pastry knife, then knead quickly into a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the convection oven to 180°C (approximately 350°F).
Meanwhile for the filling, peel the shallot and chop finely. Cut the smoked pork into thin strips and fry until golden brown with the onion in a pan with hot oil. Add the sauerkraut and spices and sauté briefly. Season with salt and pepper. Deglaze with the wine and simmer for about 10 minutes over medium heat.
Remove the bay leaf and allspice. Divide the dough into 2 equal portions. Roll out both portions on a floured work surface to the size of the pie dish. Line the buttered pie dish with half of the dough, forming an edge. Prick with a fork several times. Spread the sauerkraut mixture on the dough and cover with the second sheet.
Trim the overhanging dough, roll out again and cut into 1 cm (approximately 1/2 inch) wide strips. Arrange the dough strips in a grid pattern on top of the pie, then brush with beaten egg yolk. Bake in the preheated oven for 40-45 minutes until golden. Cut into slices and serve immediately.
