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Saturday, 24 October 2015



Quanttities for 1 32cm/12in pie:
350g/11oz floury potatoes
100g/4oz butter
200g/7oz buckwheat flour
30g/1oz soya flour
1 tsp sea salt
1 ¼ tsp baking poeder
200g/7oz rindless streaky bacon
4 onions
4 tbsps sunflower oil
1kg/ 2 ¼ oz sauerkraut,rinsed
200g/7fl pz sour cream

Pinch of black papper
1 tsp sweet paprika
4 bay leaves
1 egg yolk

Butter for the quiche dish
Preparation time:
40 minutes
Cooking time:
35-40 minutes

Nutritional value:
Analysis per pieces,if diveded into 16slices,approx:
·        1090kj/260kcal
·        6g protein
·        19 fat
·        17g carbohydrate

Peel the potatoes and boil until soft,then mash with the butter,Mix the buckwheat flour and potatoes and combine with soya flour,backing powder and salt,andknead together,Dice the bacon and onions.
Fry bacon in the oil until crispy,put aside half of the bacon and mix the onion in with  the rest,fry until golden,Chop the sauerkraut,Whisk the sour cream and spices and and combine with the onion and bacon mixture,and the sauerkraut.Butter the pie dish,pour in the sauerkraut mixture and add the bay leaves.
Roll out the pastry,cut into strips 4cm/2in wide,and lay these across the sauerkraut in a crisscross puttern,Beat the  egg yolk with a little water and use it to glaze the pastry,Press the remaining cube of bacon into the glaze,Bake the pie on the center dhelf of a preheated 200/400/gas mark 6 oven for 35 to 40 minutes.

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