Back to Recipe Menu



  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the potatoes in lightly salted, boiling water until tender. Then drain well and mash.
  • Heat the oil and butter in a large heavy-bottomed pan and gently saute the leeks, bacon and garlic until reasonably tender. Add the cabbage and gently toss for 3-4 mins until starting to wilt. Then add the stock, mix well and cook until reduced.
  • Place the sauerkraut, mustard and dill in a large bowl with the mashed potato, seasonings and cabbage. Mix well and set aside to cool.
  • Beat the egg and milk in a small bowl.
  • Then cut the pastry sheets into large rounds and brush the edges with the egg wash. Spoon a good mound of the cabbage mixture on one side of the pastry, fold over and crimp the edges with a fork. Repeat the process.
  • Place the pastries on a lightly oiled baking sheet and brush the top with egg wash. Then sprinkle generously with poppyseeds and cook in the oven for about 15 mins.


  • 2 large potatoes, peeled & cubed
  • sea salt & freshly ground pepper
  • 2 tbsp olive oil 
  • a small knob of butter
  • 2-3 leeks, well washed, halved lengthways & finely sliced
  • 2-3 rindless bacon rashers, diced
  • 2 garlic cloves, crushed
  • 3 cups finely shredded savoy cabbage
  • 2 cups chicken stock
  • ½ cup sauerkraut, drained well
  • 2 heaped tbsp Dijon mustard
  • 2 tbsp chopped dill
  • 1 egg
  • ¼ cup milk
  • 4 puff pastry sheets
  • olive oil spray
  • poppyseeds

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm