Sauerkraut strudel

SAUERKRAUT STRUDEL
NOTE: I used chicken stock in place of beef stock, cooked pork (diced - leftovers) and enjoyed it!

butter to fry
1 large onion, finely chopped
14 oz sauerkraut
3 oz salami, cubed or beef stick
8 oz beef stock
1 tsp caraway seed, divided use
1/2 tsp sugar
11 oz puff pastry
1 egg, beaten

Preheat oven to 400 degrees F. Grease a baking sheet.

Heat butter and gently braise onion until softened.

Add sauerkraut and salami and mix together. Add stock, 1/2 tsp caraway seed, and sugar; stir well. Cover and continue cooking for 30 minutes. Remove from heat and drain. Allow to cool.

Thinly roll out puff pastry and trim to form a rectangle. Spread sauerkraut over 2/3, fold remaining 1/3 onto filling and press down firmly. Press edges down to seal.

Roll remaining pastry out into strips and decorate top of pastry, brush pastry with the beaten egg and sprinkle with remaining caraway seeds. Place on prepared baking sheet.

Bake for 20-30 minutes and serve hot.