Lately I read some traditional cookbooks, where I found the inspiration for these pastries. When I got in touch with Roena & Layla, I decided to make the pastries with their homemade sauerkraut/carrot mix.
Kouchi Jars, the company of Roena & Layla, is a start-up in Amsterdam specialized in making fermented vegetables. Roena & Layla decided to turn leftover into delicious crunchy snacks. Their mother is from Ukraine, where fermenting vegetables is still a very common thing to do. Especially during the winter, since getting fresh vegetables was hard during that time of the year. Want to get in touch with them? Press here to go to their Instagram Account.
- Baking pan
- 300 gram Sauerkraut
- 40 gram Butter
- 1 Shallot
- 3 tbsp Sultanas
- Pinch of Cumin
- 2 tbsp Spicy Mustard
- 1 Egg
- 1 roll Puff Pastry
- Drain the sauerkraut by placing it in a five sieve, which is placed in a bowl.
- Cut the shallot in small cubes.
- Soak the sultanas for 10 minutes in warm water.
- Preheat the oven on 185 degrees Celsius or 365 degrees Fahrenheit.
- Melt the butter in a baking pan. Add the shallot and bake until caramelized. Then you can add the drained sauerkraut, cumin and raisins. Bake this for 5 minutes, and turn off the heat.
- Cut 8 squares of the puff pastry. Divide some spicy mustard in the middel of the squares.
- Break the egg in a small bowl, and mix the egg yolk and egg white.
- Use two forks to transfer some sauerkraut mix to a square. Place the sauerkraut in the middle. Divide some egg on the sides and close the puff pastry by folding the square into a triangle.
- Place all the pastries on a baking papier, which is placed on a baking sheet. Brush the pastries with some egg mix, and bake them until the pastries are puffed up and golden brown. This probably takes about 10 minutes.