We present you a home cooking recipe of our national cuisine – a leek pastry with sauerkraut and pork. It’s my granny’s recipe from Madjare village, situated at the foot of Rila Mountains, near Samokov.
In the cold winter days round the Christmas holidays, my granny used to prepare such a leek pastry with sauerkraut and pork. The ingredients needed for this recipe are: flour, sauerkraut about ½ kilo, pork meat cut in small pieces – about 300 gr. (and even more), oil, a little bit black pepper, and red pepper. For the leek pastry you need to prepare pastry sheets in the following way: sift the flour and do a well. Pour in it 200 ml cool water with a tea spoon of salt. Knead medium-hard dough to roll out. Divide the kneaded dough into 6 or 7 equal pieces, form balls and roll them out until they become as large as the size of the tin, where you’ll bake your leek pastry.
On principle, they bake these sheets on the wood burning stove (my granny used to bake them like this), but in default of such a stove, you can bake lightly every sheet, one by one, in the oven. The sheet is ready when it changes its color to pink. When you bake all the sheets, leave them to get cool and prepare the filing. Fry the pieces of meat from all sides with salt till golden brown. Cut in small pieces the sauerkraut and add to the meat. Then add a tea spoon of red pepper and a little bit black pepper for taste. Fill up about 200 ml water, go down the hot –plate and stew the meat and the sauerkraut till readiness. In case the sauerkraut is not ready enough, poor some more water. When it gets ready, take the tin, where you’re going to bake the tasty leek pastry and coat very lightly with grease. Put the first sheet and sprinkle here and there from the sauerkraut with meat. Then arrange the second sheet and press. Don’t worry if the sheet has broken. It doesn’t affect the taste of the ready leek pastry.
Sprinkle again with the mixture, after that put another sheet and so on till the sheets and the filling are over. Sprinkle the upper sheet with some grease and some red pepper. Bake about 15 minutes in a preheated oven to 180 degrees. When you take the ready leek pastry out, cover it with a cloth to soften for about 10 minutes. In some stores they buy such baked in advance sheets. You can look for them in your town. Have a good appetite with this incredibly tasty leek pastry with sauerkraut and pork!