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.