Oktoberfest Pie

For the Oktoberfest Pie, first mix flour and salt for the shortcrust pastry and place on a work surface, forming a well in the center. Add eggs and butter in flakes. Mix all ingredients together to form a kneaded dough.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

For the sauerkraut, chop the onion, apple and bacon and sauté in the crackling lard along with the finely chopped garlic.

Add the sauerkraut and pour in the vegetable soup.

Add bay leaves, juniper berries and caraway seeds.

Simmer the sauerkraut for a good hour, reducing the liquid by a third.

For the mashed potatoes, boil the potatoes, peel them and then press them into a bowl with a potato ricer.

Add the milk and butter and mix to a creamy mash. Season to taste with salt and grated nutmeg.

Take the short pastry out of the foil, cut it in half and form one half into a ball, roll it out with a rolling pin and put it into the buttered mold (also at the edge) and press it lightly.

Now layer in the sauerkraut and then the mashed potatoes. (If you like, you can put some butter flakes on the mashed potatoes as shown in the video).

Then roll out the other half of the dough as well and cut an X in the center with a knife.

Carefully place the layer of dough on top and fold the dough from the inside out while cutting in the middle.

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