Sauerkraut pies
Fish pastry
- 300 GRAM PUFF PASTRY
- 300 GRAM SAUERKRAUT
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 2 CHILI PEPPERS, chopped
- 250 GRAM MINCED BEEF
- 600 GRAM COD FILLET, in cubes
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 2 CHILI PEPPERS, chopped
- HANDFUL GREEN CORIANDER, cut
- PIECE OF GINGERROOT, grated
- 50 GRAM SHAVED ALMONDS
- 300 GRAM PHYLLO DOUGH
- HANDFUL CHIVES, chopped
- 1 TSP CUMIN POWDER
Roll out the puff pastry and cut it into 4 squares. Put these on a greased oven tray. Stir fry the peppers, the onion and garlic for 5 minutes, add the minced beef and stir fry 5 minutes more. Add pepper and salt to taste. Put a quarter of the sauerkraut followed by a quarter of the mince beef mixture on each puff pastry square. Bake the 20 minutes at 180 degrees Celsius.
Sprinkle the cod fillet with cumin and pepper and salt to taste. Fry the onion, pepper and garlic 5 minutes; add the ginger. Add the fish and stir fry 5 minutes; add the chives, the almonds and the coriander. Put a layer of phyllo dough sheets on a greased baking tray; brush them with oil and add another layer. Put the fish on top and close with a layer of phyllo dough sheets. Brush the top with oil and bake the pie 15 minutes at 200 degrees Celsius.
Click
for Worldcook's recipe page