Sauerkraut and Bacon Pie

Sauerkraut and Bacon Pie

Posted 2017-07-12 by finyfollow

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
Serves: 6

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 [link sauerkraut], drained
150 g Gruyere cheese, diced (or a Swiss cheese)
For the sauce
200 ml milk
100 ml thickened cream
2 eggs
1½ tbsp plain flour
1½ tsp caraway seeds, or to taste
1 tsp salt

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.

  • I served it with my apple and potato gratin.

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