Sauerkraut Pockets with Selchkaree

Defrost puff pastry squares. Drain the sauerkraut. Remove the skin from the onion, dice and sauté in the heated butter until golden brown. Dice the selchkaree, add and sauté briefly. Add sauerkraut, season with iodized salt and caraway. Allow to cool. Put about one tablespoon of sauerkraut filling on each puff pastry square. Separate the egg. Brush the edges of the dough with egg white. Fold the pastry squares with the filling into pockets and press the edges of the pastry well smooth. Brush the dough pockets with egg yolk and place on a baking tray lined with baking paper. Bake in a heated oven (E: 200 degrees) on the middle shelf for about 20 minutes.

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