Corned Beef and Sauerkraut Pockets

Corned Beef and Sauerkraut Pockets are a delicious and easy-to-make dish that is perfect for any occasion. This dish is a perfect combination of savory corned beef and tangy sauerkraut, all wrapped up in a warm and flaky pastry pocket.

To make this dish, you will need the following ingredients per serving:

- 1 sheet of puff pastry
- 2-3 slices of corned beef
- 1/4 cup of sauerkraut
- 1 tablespoon of Dijon mustard
- 1 egg, beaten

To start, preheat your oven to 400°F. Roll out the puff pastry sheet and cut it into four equal squares. Spread a thin layer of Dijon mustard on each square, leaving a small border around the edges.
Next, place 2-3 slices of corned beef on top of the mustard, followed by a spoonful of sauerkraut. Fold the pastry over the filling to create a pocket, and use a fork to crimp the edges closed.
Brush the tops of the pockets with the beaten egg, and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the pastry is golden brown and puffed up.
When the pockets are done, remove them from the oven and let them cool for a few minutes before serving. These pockets are perfect for a quick lunch or dinner, and they also make a great appetizer for parties and gatherings.
In terms of appearance, these Corned Beef and Sauerkraut Pockets are golden brown and flaky on the outside, with a savory filling that is sure to satisfy your taste buds. The combination of corned beef and sauerkraut is a classic pairing that is both tangy and savory, making these pockets a crowd-pleaser.
Overall, these Corned Beef and Sauerkraut Pockets are a delicious and easy-to-make dish that is perfect for any occasion. They are a type of pastry dish and the three main ingredients are corned beef, sauerkraut, and puff pastry.