Wednesday, September 23, 2015

Sauerkraut Bratwurst Cheese Pie



This could easily be called a sauerkraut kitchen sink pie. The recipe can be adapted to use up whatever vegetables and meats you have left over in the fridge, adding them to the sauerkraut to fill up the crust. Leave the meat out entirely and add more vegetables for a vegetarian version. 





The version below, sauerkraut is simmered in white wine and then added to a medley of smoked bacon, bratwurst, onions and peppers. Crème fraîche and cheese are mixed in and peppered with fresh herbs to complete the filling. If you don't have access to crème fraîche, substitute sour cream. 


This savory pie is a great brunch recipe but is just as tasty for lunch or dinner as well.


Sauerkraut Bratwurst Cheese Pie

Prep Time: 40 minutes 
Chill time: 30 minutes
Bake Time: 60 minutes
Yield: Serves 4

Ingredients

For the Crust:
  • 2 +3/4 cups all-purpose flour
  • 1 stick (1/2 cup) very cold unsalted butter cut into small pieces
  • scant half cup water
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
For the Filling:
  • 5 tablespoons unsalted butter
  • 2+1/2 cups sauerkraut
  • 1/2 cup dry white wine (I used a dryReisling)
  • salt & freshly ground pepper to taste
  • 4 slices thick cut smoked bacon, cut into small pieces
  • 2 onions, cut into pieces 
  • 1/2 cup peas
  • 2 thick bratwurst, cut into pieces
  • 2 cups shredded aged gouda cheese
  • 1/2 cup crème fraîche (or sour cream)
  • 2 tablespoons chives
  • 2 tablespoons chopped parsley
  • 1 egg yolk 
Directions:

Make the Crust:
  • Pour the flour into a bowl and make an impression in the middle. 
  • Add the unsalted butter pieces into the impression and sprinkle the water over the flour. 
  • Add the beaten egg and salt and knead everything into a smooth dough.
  • Make sure the butter pieces are completely absorbed into the dough. Alternately you can mix the dough in a stand mixer fitted with a dough hook. 
  • Form the dough into a ball and wrap it snugly in plastic cling film. 
  • Place the wrapped dough in the refrigerator for 30 minutes. 
Make the Filling:
  • In a large skillet melt 2 tablespoons of the unsalted butter over medium heat. 
  • When the butter has melted, add the sauerkraut and sauté. 
  • Add the white wine. 
  • Season with salt and freshly ground pepper.
  • Lower the heat and let simmer for 5 minutes. 
  • Remove the wine sauerkraut from the pan, drain and set aside. 
  • Melt the remaining two tablespoons of unsalted butter in the skillet over medium heat. 
  • Add the smoked bacon pieces and cook until almost crispy. Add the onion. Cook, stirring frequently until the onion becomes transparent. 
  • Add the green peas. Stir to combine. 
  • Add the bratwurst to the pan and cook for another 5 minutes. 
  • Add the wine sauerkraut back into the pan. Stir until everything is combined evenly and is hot. 
  • Remove the skillet from the heat and stir in the crème fraîche or sour cream and the grated cheese into the mixture. Make sure everything is combined evenly. 
  • Add in the fresh chopped chives and parsley. 
  • Stir again to combine evenly. 
  • Season again with salt and freshly ground pepper to taste. 
Assemble the tart:
  • Heat the oven to 350 degrees F. 
  • Grease and flour a 10" pie pan. 
  • Remove the dough from the refrigerator. Cut off 1/4 of the dough and set aside. Roll the rest out into a 12 inch in diameter circle on a flour work surface. 
  • Transfer the circle to the prepared pie pan and crimp the edges evenly with your fingers. 
  • Add the prepared filling to the tart. 
  • Roll out the rest of the dough into a large square a little over 10". 
  • Cut the dough into 8 strips. Lay 4 of the strips over the top of the filled pie shell, evenly spacing them apart. 
  • Add the remaining four strips over the tart in the other direction, also evenly spaced forming a criss-cross pattern. 
  • Add a teaspoon of water to the egg yolk and mix. Use a pastry brush to cover the uncooked dough parts of the tart with an egg wash. 
  • Place the tart in the oven and bake for 40 minutes.
  • Remove from oven and let cool for 20 minutes before de-panning and serving.

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