• Serves


  • ½ cup sauerkraut, drained and roughly chopped
  • 1 tbs pickle relish
  • 1 sheet Pampas Puff pastry
  • 30g Gruyere cheese, shredded (about ½ cup)
  • 8 cocktail sausages or mini franks
  • 1 large egg, lightly beaten
  • Caraway or cumin seeds, for topping
  • Wholegrain Dijon mustard, for serving


  • Preheat oven to 220°C and line a baking tray with baking paper.
  • Combine the sauerkraut and relish in a small bowl; set aside.
  • Cut each pastry sheet in 4 long strips of about 4 cm widths. Cut halfway into 8 shorter strips.
  • Spread about 1 tablespoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1cm border on one short end. Sprinkle with the cheese. Place 1 small sausage on each strip of pastry and roll the pastry around the sausage, pressing lightly to seal.
  • Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the pastry is puffed up and golden, about 15 minutes. Serve with wholegrain mustard.