German Bratwurst Hand Pies with Sauerkraut Filling

Savory hand pies filled with cooked bratwurst, tangy sauerkraut, and sweet caramelized onions, encased in flaky pastry. Perfect for a satisfying lunch or snack.

Prep Time

20 minutes

Total Time

55 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.86/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

British

Ingredients

Servings

2Refrigerated Pie Crusts(14.1 oz package (2 crusts))

£4.50

4Bratwurst(cooked and sliced)

£4.00

1cupSauerkraut(drained and squeezed dry)

£1.50

1largeYellow Onion(thinly sliced)

£0.60

2tablespoonsButter

£0.25

1teaspoonBrown Sugar(packed)

£0.05

1tablespoonDijon Mustard

£0.15

1Egg(for egg wash)

£0.30

1tablespoonWater(for egg wash)

0.5teaspoonCaraway Seeds(optional, for topping)

£0.10

to tasteSalt

to tasteBlack Pepper

Total Cost

£11.45

£2.86 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a large skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 20-25 minutes. Stir in brown sugar during the last 5 minutes of cooking. Season with salt and pepper to taste. Remove from skillet and set aside.
3.
In the same skillet, combine the sliced bratwurst, sauerkraut, caramelized onions, and Dijon mustard. Mix well and heat through for a few minutes. Season with salt and pepper to taste.
4.
On a lightly floured surface, unroll one pie crust. Use a 4-inch round cookie cutter or a knife to cut out four circles.
5.
Place a spoonful of the bratwurst and sauerkraut filling in the center of each circle, leaving a small border around the edge.
6.
Unroll the second pie crust and cut out four more circles. Place these circles on top of the filling-topped circles.
7.
Crimp the edges of the pie crusts together using a fork to seal them securely. Cut a small slit in the top of each pie to allow steam to escape.
8.
In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the hand pies with the egg wash. Sprinkle with caraway seeds, if desired.
9.
Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until the crusts are golden brown.
10.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (200g)

750 kcal / 3138 kJ

Carbs

40g

15% of RDA

Fat

55g

79% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Make sure to drain the sauerkraut very well to prevent soggy pies.

For a richer flavor, use a dark beer to deglaze the pan after caramelizing the onions.

The hand pies can be assembled ahead of time and refrigerated until ready to bake.

Adjust the amount of sauerkraut and bratwurst to your personal preference.

For a vegetarian version, replace the bratwurst with plant-based sausage.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Rolling Pin

Wine Pairings

No wine pairing suggestions available for this recipe.

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