Tyrolean recipes - farm recipes

Knead ingredients into a smooth dough, wrap in cling film and leave in a cool place. Cook the sauerkraut briefly with the bay leaves, juniper berries and a little water. Sieve. Then coat onions and a little garlic with butter, add sauerkraut, season with caraway and briefly steam, adding a little beef stock when required. Cook the smoked pork loin, leave to cool and cut into thin strips. Finally, roll out the dough, fill with sauerkraut and pork loin and brush with egg yolk. Bake in the oven at 180°C for around 20 minutes.