Recipe: Sauerkraut and smoked meats pie step by step with pictures | Handy.Recipes

Sauerkraut and smoked meats pie

Cooked Sauerkraut & Smoked Cake

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

WITHOUT FILO. The publication of sauerkraut pie on phyllo dough sparked interest. But phyllo dough scares a lot of people away. Some people are afraid to work with it, many can't buy it, and some people have never even heard of it. Since I, like every author of the recipe, really want everyone to try how delicious this pie is, I decided to experiment with different dough. I changed the filling a little. I made it without stuffing. I took a more responsible approach to choosing the smoked meat (I took a picture of them, I couldn't resist, they're too good :)). My choice was a smoked knuckle (I was very surprised at the price) and chorizo. I tried to make a lot of step by step pictures to make the cooking process easier for you. I will answer any questions, if necessary, as soon as possible! I promise:). Everyone liked the pie very much! So, cook it, enjoy it! No one indifferent at the table for sure was not!:))) I convinced you? Cooking?!:)

Author of the recipe

Ingredients for sauerkraut pie and smoked meats:


  • Wheat flour / Flour (340-400 g. IMPORTANT! Our flour is special. Be careful, add the flour carefully!) - 400 g
  • chicken egg (1 for dough, the second one to grease the cake before baking) - 1 pc
  • Milk - 200 ml
  • Soda - 1/4 teaspoon
  • Dough leavening agent - 1/2 teaspoon
  • Butter (melt) - 100 g
  • Salt - to taste
  • Seasoning (I have "Mediterranean herbs") - to taste


  • Sauerkraut - 1 kg
  • Chorizo - 100 g
  • Ham (cold-smoked, not lean.In general, the tastier the smoked meat (any, to your taste), the brighter will be the taste of the pie) - 200 g
  • Sauce (Sweet chili sauce (can be easily replaced with garlic and chili pepper)) - 5 tablespoon
  • Cane sugar (to taste.Cabbage comes in many flavors. Sugar preferably cane sugar) - 2 tablespoon
  • Chili pepper - to taste
  • Sour cream (or to taste) - 100 g
  • Lemon pepper - to taste

How to cook sauerkraut and smoked meats pie step by step with photos

Make dough. 1. Melt butter. Let it cool. Add egg and milk. Beat lightly. 2. Mix all the dry ingredients (baking soda, salt) for the dough with the flour,. I also added a pinch of Mediterranean herbs 3. And start, little by little!, to the egg and butter-milk mixture. The main thing here is not to "clog" the dough with flour. I have a little secret. In order not to make the dough too hard, I take it out of the bowl and start kneading it in my hands (by weighing it!) to knead it. And a perfectly sticky lump, turns into a wonderful elastic dough. 4. We give the dough a little . Wrap it in cling film or just put a lid on your bowl (to keep the dough from getting too light).

Prepare the filling. I usually make it ahead of time. (It's easier this way+, when the cabbage will stand, you know if the taste is perfect or if you should add something else). 1. We add a little vegetable or butter in the melter, put the sauerkraut in a bowl and stew. I have a melter, so especially worry that the cabbage will burn, do not. If you don't have one, please keep an eye on the cabbage! Cook until almost cooked through. 2. Slice 1/2 of all the smoked meats and add to the cabbage. 3. Add cane sugar, sour cream, chili pepper. When the cabbage is ready (just don't overcook it to a mushy state, don't forget we'll be baking it in the batter!), let it cool. 4. Add the rest of the cauliflower, some sweet chili sauce (or some garlic, chili peppers, add it to the cauliflower just before baking! That's it, our filling is ready.

To assemble our pie 24 cm (diameter) pie tin 1. Preheat the oven to 180g. 2. Divide the pastry into 3 parts. Combine the two parts and roll them out (thinly!) between two sheets of parchment (see photo. (see picture). Place in a greased tin (24 cm in diameter). Shape the rim.

3 Put the filling.

4. Roll out the rest of the pastry. Spread the rest of the pastry.

Pinch the edges. Make a hole in the middle to let the steam out.

Glaze the pie with the egg. And put it in a preheated 180 degrees Celsius., oven. It took me about 50 minutes.

That's all:) Cook and enjoy the cake with your family!:)

More picture!:)

And here is the cut! I did my best)))

And for dessert... A wonderful smoked knuckle with chorizo. I couldn't resist, took a picture.)

Take 2

Nutritional Value:

Whole Dish:
3983.9 Calories
115.4 g
215.8 g
421.5 g
Per Serving:
498 Calories
14.4 g
27 g
52.7 g
177.9 Calories
5.2 g
9.6 g
18.8 g

Chicken Egg, Salt, Garlic, Baking Fats, Flour, Butter, Sour Cream, Milk, Sauce, Cabbage, Soda, Baking, Sauerkraut, Chili Pepper, Cakes, pepperoni, Dough, Lemon Pepper

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