Damn it. I was not supposed to write about French cuisine and its recipes, remember? I’m not a fan, remember? It irritates me, remember? Apparently I happened to forget about it, ’cause here I am, posting another thing that originates from that doomed cuisine world. Oh well. I… got nothing.

Sauerkraut Champignon Patties

(more of a fusion style than straight French style but you got the idea)

Ingredients:

1 package prepared puff pastry (300 g)

200 g sauerkraut (not too sour or rinsed well), shredded

350 g (or a little more) champignons, cleaned and finely chopped

1 small leek, washed and finely diced

2 tsp dried thyme

1/2 tsp lemon zest

1 Tbsp truffle sauce

1-2 Tbsp olive oil

1 egg (for the egg wash)

Preparation:

1. Preheat oven to 200°C. Line a baking sheet on a baking rack.

2. On a heavy-bottomed skillet warm up the olive oil. Add the leeks and fry until sauteed. Add champignons and fry until soft and lightly browned. Add the sauerkraut, fry for another 3-5 minutes. Add the thyme, lemon zest and the truffle paste. Mix well, fry for another 1-2 minutes. Set aside. Let cool.

3. Prepare the puff pastry – roll it out and divide into 10 x 10 cm square pieces. Add 1.5 Tbsp of the filling in the middle, spread into a thin line and roll the patty into a smart tube. Repeat with all the left pastry pieces and the remaining filling.

4. Make 2-3 little cuts on each patty and brush it with the egg wash.

5. Bake for 25 minutes.

Best served warm.

 

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