Bread stuffed with sour cabbage and pastrama

We start by preparing the work surface, which we will generously dust with flour to prevent the dough from sticking. Then, we take the bread dough and roll it out using a rolling pin, forming a rectangular sheet about 1 cm thick. It is important not to rush this step, as an even roll will ensure an even bake of the final product.

Once we have the sheet of dough, we will prepare a delicious sauce, which can be based on tomatoes, garlic, and herbs. We evenly spread the sauce over the entire sheet of dough, making sure that every corner is covered to enhance the flavors. Then, we take meat, either pork, beef, or chicken, and distribute it evenly over the sauce. It is essential to use meat cut into small cubes or minced, so that it cooks evenly.

On half of the sheet of dough, we add sauerkraut, which will bring a pleasant contrast of taste and complement the meat. The cabbage can be chopped finely to integrate better into the dish. Once we have added all the ingredients, we fold the sheet in half, so that the filling is hidden inside. It is important to ensure that the edges are well sealed to prevent the filling from leaking during baking.

To seal and give a nice appearance to the dish, we brush the edges with a beaten egg, and then apply a thin layer on top. This will give us a golden and appetizing crust after baking. Finally, we use a fork to lightly prick the dough in several places; this will allow steam to escape during baking, helping to create a perfect texture.

Now, it is time to preheat the oven to a medium temperature. We place the dish in the middle of the oven and bake for about 30-35 minutes, until it becomes golden and crispy. The aroma that will spread in the kitchen will be irresistible. Once it is ready, we let the dish cool slightly, then slice it. It is delicious served warm, but also at room temperature, making it perfect for a quick snack or an appetizer at a meal with friends. Enjoy each slice and savor the savory combination of meat, sauce, and sauerkraut!

 Ingredients: 500 g of white bread dough, 300 g of finely chopped sauerkraut, very well drained of juice, 300 g of sliced pork pastrama (beef or pork can be used, cut or shredded with a fork), a sauce made from a teaspoon of Dijon mustard, a teaspoon of grain mustard, a teaspoon of mayonnaise, and one ketchup, one egg for brushing the bread on top.

 Tags:  eggs meat cabbage life pig bread christmas and new year's recipes