Puff pastry packets with sauerkraut and smoked sausage

Defrost the puff pastry.

Fry the onion in a frying pan with olive oil in a soft glass.

Let the sauerkraut drain.

Fry the sauerkraut and paprika for 1 minute.

Add the apple juice with salt and pepper and simmer the sauerkraut on soft fire for 15 minutes, letting the moisture evaporate.

In the meantime, preheat the oven to 200 ° C.

Place 4 slices of puff pastry on the baking tray and scoop the sauerkraut, leaving 1 cm from the edge.

Divide the slices of sausage over the sauerkraut and cover with a slice of puff pastry.

Brush the edges of the dough with a little water and press the packs tightly with a fork.

Brush the top with milk and make a hole with an apple drill.

Fry the packets in the oven for 25 minutes until golden brown and done.