Ingredients

For 4 to 6 servings:

• 500g cooked sauerkraut
• 2 sheets of puff pastry
• 3 eggs
• 180g of good feta cheese
• 4 tablespoon of fresh sheep's cheese (or sheep yogurt)
• Black pepper
• Caraway seeds

You'll need a 30cm wide pie dish.

Instructions

1. Pre-heat oven at 210°C.
2. Drain and press the sauerkraut, reserve some of the brine.
3. Mix the sauerkraut with the feta, sheep cheese, eggs and some black pepper. Add caraway seeds to taste, I would go for a teaspoon or two.
4. Lay down the first sheet of puff pastry, put the filling in and make it even. Top with the second puff pastry.
5. Even out the sides of the pie, decorate as you'd like but make sure the sides are sealed shut.
6. Make one or several chimneys in the top sheet to allow steam to escape.
7. Cook in the oven at 210°C for 35 to 45 minutes, your mileage may vary.
8. Once out of the oven, wait at least 30 minutes before slicing and eating. It will be very hot and not completely set right out of there.

Check every 10-15 minutes if the chimneys aren't obstructed, the filling can do that as it cooks. If they are the whole thing may puff up and cause uneven cooking. In any case it will deflate once out of the oven.

You can keep this in the fridge for up to 4 days. It should also keep well in the freezer for up to 3 months, but you should portion it before freezing.

Bonus notes

• Adding kimchi alongside the sauerkraut.
• Using a classic egg wash, add toppings. An everything bagel type works very well, but just white sesame seeds are good too. Make sure to add them in the last 10-15 minutes of the cooking to avoid getting the toppings burnt.
• You can use homemade sauerkraut. It does take a while to ferment it but I think it could be a neat upgrade. Same thing for the puff pastry.
• You can probably replace the sheep cheese with a different yogurt product, I've tried skyr and it worked fine.