Inverted sauerkraut pie

Name: inverted sauerkraut pie
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g potatoes solid, peeled; 25 g butter; 500 g sauerkraut natural; 2 tablespoons sugar; 1 great Apple peeled and in thin slices; baking flour to pollinate; 5 slices buttered puff pastry (frozen), thawed; 1 cup sour cream 125 ml

A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: potatoes (solid, peeled), butter, sauerkraut (natural), sugar, apple (peeled and thin slices), flour to pollinate, buttered butter dough ((frozen), thawed) and sour cream ( 125 ml).

Ingredients

Kitchen Stuff

low baking dish diameter approx. 24 cm

Directions

Preheat the oven to 200 ° C.
Wash the potatoes, cut into wafer-thin slices.
Dab them dry and sprinkle with salt and pepper.
Fry the slices in a large frying pan in half the butter in 5 minutes on both sides until light brown.
Drain the sauerkraut in a sieve, press out the moisture and dry the coals.
Grease the cake tin with the rest of the butter and sprinkle with the sugar.
Place the apple slices on the bottom of the roof tiles.
Divide the sauerkraut over it and cover with the potato slices.
Roll the dough slices on a floured countertop into a rag (slightly larger than the shape).
Place this on the potato slices and fold the edges within the shape around the pie filling.
Bake the dough in half an hour until golden brown.
Take the mold out of the oven, place a dish on it and carefully turn it over.
Cut the cake into 4 points and add some sour cream at the table.
Tasty with a mixed salad..