Red cabbage pie with raisins and mergue sausages

Name: red cabbage pie with raisins and mergue sausages
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram sweet potato; 600 gram Red cabbage; 1 tablespoon peanut oil; 1 tablespoon olive oil; 6 mergue zworstje; 100 milliliters warm milk; 100 gram white raisin; 0.5 tablespoon rosemary; bread crumbs; flour; 10 slice frozen puff pastry; 1 egg

Ingredients

Directions

Boil the potatoes with the red cabbage for about 20 minutes. Preheat the oven to 200ºC.
Heat the oil and fry the sausages 4-5 minutes.
Drain the potatoes and coals and coarsely grate with the milk, raisins, rosemary and salt and pepper.
Dust the cake mold lightly with breadcrumbs or flour and coated with the puff pastry. Push the dough edges together well and let the dough overhang slightly.
Spread a layer of stew over the dough base. Place the sausages with a layer of stew on top. Cover with a lid of puff pastry and press the dough edges together well.
Stick a roll of puff pastry with water or press closed with a fork along the edge. Make holes in the middle of the dough lid and place a roll of aluminum foil in it as a 'chimney'.
Brush the dough lid with egg and fry the pie in the middle of the oven for 20-25 minutes until golden brown.
Remove the pie from the mold and cut into thick slices.