Sauerkraut pie with bacon

Name: sauerkraut pie with bacon
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: 2 red peppers; 250 g flour; 125 g butter in small blocks; 3 Eggs; 500 g sauerkraut leaked out; 125 ml creme fraiche; 1 tablespoon caraway seed; 1 Red onion in thin sections; 2 tablespoons olive oil; 8 thick slices baking bacon

A tasty recipe. The main course contains the following ingredients: meat, red peppers, flour, butter (in small blocks), eggs, sauerkraut (drained), crème fraîche, caraway seed, red onion (in thin parts), olive oil and baking bacon.

Ingredients

Kitchen Stuff

low cake mold (approx. 24 cm diameter), greased
grill pan

Directions

Preheat the oven to 225 ° C and roast the peppers for 20 minutes until the skin is blackened.
Mix the flour with a pinch of salt, the butter, 1 egg and 2-3 tablespoons of water and knead the whole into a smooth dough.
Let the dough rest in the refrigerator for 30 minutes.
Allow the peppers to cool for 10 minutes.
Remove skin and seeds and cut the peppers into broad strips.
Place the oven at 200 ° C.
Mix the sauerkraut with the crème fraîche, the rest of the eggs, the caraway seed and salt and pepper.
Roll out the dough into a round piece and cover the cake mold.
Divide the sauerkraut mixture, the paprika and the onion over the pie base and drizzle with oil.
Bake the cake in the middle of the oven in 45 minutes until golden brown.
Brush the slices of bacon with oil and grill them 2-3 minutes per side.
Serve next to the cake..