Sauerkraut Whirls

Sauerkraut Whirls

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Servings: 6
Calories: 485


  • 13 oz plain flour
  • 2 eggs salt
  • 2 oz butter
  • 3 tablespoons water
  • 8 oz rindless streaky bacon
  • 1 onion
  • 1 clove
  • 3 juniper berries
  • 8 oz sauerkraut
  • 6 tablespoons water


  • Work the flour with the eggs, salt, butter and water to make a smooth dough and leave the dough to stand for 30 minutes. Dice the bacon and fry it until brown and crisp. Spike the onion with the clove. Crush the juniper berries.
  • Cook the sauerkraut in a covered saucepan with the onion, juniper berries, bacon and water over a low heat for 20 minutes. Remove the onion and clove.
  • Roll out the dough on a tea-towel into a thin rectangle and spread it with the sauerkraut. Using the tea-towel to help you, roll up the pastry lengthways and cut it into 12 equal slices.
  • Pack the whirls closely in a well buttered roasting tin. Add about 3 cm (1 1/2 in) water, cover the tin and bake in a moderately hot oven (200°C, 400°F, gas 6) for 25 minutes, removing the cover for the last 10 minutes.
Calories: 485 kcal
Carbohydrates: 51 g
Protein: 14 g
Fat: 25g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 100 mg
Sodium: 592 mg
Potassium: 254 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 337 IU
Vitamin C: 7 mg
Calcium: 38 mg
Iron: 4 mg
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