This was an unusual filling and I made it after reading sauerkraut is healthy!
I normally am not that fussed about sauerkraut, however it was delicious when teamed with crispy bacon, and a creamy sauce.
I have made my own pastry however you could use a bought one if you are in a hurry.
Preparation Time: 30 minutes plus chilling time
Cooking Time: 35 minutes
Ingredients For the pastry 150 g plain flour
¼ tsp salt
50 g butter, cold
About 75 ml water
For the filling 6 rashers short cut bacon, cut into strips
300 g cooked sauerkraut, drained
150 g Gruyere cheese, diced (or a Swiss cheese)
For the sauce 200 ml milk
100 ml thickened cream
1½ tbsp plain flour
1½ tsp caraway seeds, or to taste
1 tsp salt
Method For the pastry
Put the flour and salt in a bowl, and add the cut pieces of butter.
Rub the butter into the flour and it will be like breadcrumbs.
Add the water, not all at once, however do not knead the dough much.
Press the dough flat, cover and chill for about 30 minutes.
Roll it out on a lightly floured surface (I always do this with a wooden roller and some Glad Wrap over the dough, as it will not stick to the roller using this method).
Line a 28 cm pie tin with baking paper, and put this in and prick it with a fork.
I used a pie tin with a removable base
For the filling
Preheat the oven to 220°/200° fan forced.
Fry the bacon strips slowly in a pan until they are crispy.
Strips of bacon should be about this size
Put in a bowl and add the sauerkraut, and cheese.
Put this on top of the base and spread it out.
Bake it in the oven for about 10 minutes on the lowest shelf. Remove from the oven.
For the sauce
Mix the milk, cream, egg, flour, caraway seeds, salt and a bit of pepper.
Carefully pour this over the sauerkraut filling.
Bake for about 20 minutes.
Remove the tin from the oven, and let it cool for a few minutes before removing the pie from the tin.