| Cook Time | 100 minutes |
| Servings |
Ingredients
- 300 gram Puff pastry
- 500 gram Sauerkraut
- 200 ml Dry white wine
- 1 tablespoon Sugar
- 0.5 pieces Chicken breast (boiled)
- 1 piece Onion
- 1 tablespoon Olive oil
- 100 gram Dutch cheese
- 2 pieces Egg
- 200 gram Sour cream
- 1 teaspoon Cumin
- Salt (to taste)
- Allspice
Ingredients
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Instructions
- Defrost the dough, roll it out and put it in a mold so that there are sides.
- Chop the onion.
- Heat the olive oil and fry the onion until golden brown.
- Add sauerkraut, wine, sugar and simmer until the liquid evaporates. Salt and pepper.
- Slice the chicken breast.
- Add cumin to the cabbage.
- Add the breast.
- Mix everything and fry for another 5-7 minutes.
- Beat the eggs with a fork with 1 tsp of water.
- Add sour cream.
- Add grated cheese.
- Mix everything together.
- Put the cabbage filling on the dough.
- Put the egg-sour cream mixture on top.
- Bake the pie in a preheated 180 degree oven for 45-50 minutes.
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