Vermont Bacon & Sauerkraut Filling

Summary

Yield
Servings
SourceAdapted from The Valley News/Original King Arthur Flour Cookbook
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Use this filling recipe with the Vermont Cream Cheese Pastry to create Vermont Meat Turnovers.

Ingredients

4 ounces
bacon
1 1/4 cup
sauerkraut
1 tablespoon
mustard (German-style)
1 1/4 cup
cheese, sharp cheddar
1  
apple (tart green)

Instructions

Use this filling with the recipe for Vermont Cream Cheese Pastry to make Vermont Meat Turnovers.

Place bacon in a medium-sized heated pan and fry until cooked through, about 5 minutes. Drain off any excess fat, if desired. Add rinsed and drained sauerkraut and mustard and cook over moderately high heat, stirring occasionally, until all the liquid evaporates, about 3 minutes. Transfer the mixture to a bowl to cool.

To fill the pastries

Arrange sauerkraut-bacon mixture, grated cheese, and apples in bowls nearby. Arrange 3 apple slices on one-half of each pastry round. Cover with 1/7th of the sauerkraut-bacon mixture and about 2 ½ Tbs. grated cheese. Assemble and bake according to instructions on pastry recipe.