Pastry Cups with Sauerkraut Filling

Ingredients

• 1 package puff pastry (frozen) (6 sheets)
• 1 small carrot
• 1 small stalk leeks
• 1 tbsp butter
• 250 g sauerkraut
• Salt
• freshly ground black pepper
• 100 ml dry white wine
• 1 egg

Instructions

1. 1.

   Thaw the puff pastry. Preheat oven to 200 °C.

2. 2.

   Grate the carrot finely. Wash and slice the leek into thin rings. Heat butter in a pan and sauté both until softened. Fluff the sauerkraut with a fork, add it, season with salt and pepper, pour in wine, cover and simmer on low heat for about 10 minutes.

3. 3.

   Cut pastry sheets in half and place one square into each muffin tin cavity so that a 1 cm rim remains. Spoon 1 tbsp of the sauerkraut filling into each. Fold the pastry edges over the top. Beat the egg and brush it over the muffins. Bake 20–25 minutes until golden brown.