- 1 pack of French pastry
- 250 g drained sauerkraut
- 1 jar of OLE! mushroom stuffing (or OLE! Pastena – fried mushrooms paste)
- 1 large or 2 small onions
- 1 egg yolk
- black sesame or fennel flower
- spices: 2 bay leaves, 2 allspice grains, pepper
- ½ teaspoons of marjoram
- salt and pepper
Fry the onions in a pan until soft and golden. Add the (previously chopped) sauerkraut to a separate pan. Add the onions. Cover with water and add spices. Cook for around 1.5 hours (until soft).
Cool down. Split the French pasty roll in half (we only need one). Carefully place the middle of the pastry into a bread pan. Top with the cooled stuffing. Bring all ends together and close them. Spread the top with beat yolk and sprinkle with sesame or fennel flower.
Bake in an oven preheated to 200oC for around 20 minutes until golden brown.