Bavarian Pork and Sauerkraut Pie (Bayrische Schweinefleisch- und Sauerkrautpastete)
Bayrische Schweinefleisch- und Sauerkrautpastete, or Bavarian Pork and Sauerkraut Pie, is a traditional dish from Bavarian cuisine that combines the rich flavors of pork and tangy sauerkraut in a hearty pie.
Ingredients
- 1 lb pork shoulder, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) sauerkraut, drained and rinsed
- 1 tsp caraway seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 1 sheet puff pastry
Instructions
- In a large skillet, brown the pork cubes over medium heat.
- Add the chopped onion and minced garlic, and cook until the onion is soft.
- Stir in the sauerkraut, caraway seeds, salt, and pepper. Pour in the chicken broth and simmer for 15 minutes.
- Transfer the pork and sauerkraut mixture to a pie dish and cover with the puff pastry.
- Bake in a preheated oven at 375°F for 40-45 minutes, or until the pastry is golden brown.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Skillet Pie dish Oven
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Bayrische Schweinefleisch- und Sauerkrautpastete with a side of creamy mashed potatoes and a crisp green salad.
Tips & tricks
For a richer flavor, you can use bacon fat to brown the pork cubes.
Cost
$15