Palatine Bollo

Ingredients

The Palatine Bollo differs from the original Spanish Bollo by incorporating Palatine sausage, sauerkraut, and mustard into the filling. These ingredients add a unique flavor profile that reflects the culinary traditions of the Palatine region. Additionally, the Palatine Bollo uses a flaky pastry crust, which provides a lighter texture compared to the traditional Spanish Bollo. We alse have the original recipe for Bollo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1/2 pound (225g) Palatine sausage, diced 1/2 pound (225g) Palatine sausage, diced
• 1 cup (150g) sauerkraut, drained and squeezed 1 cup (150g) sauerkraut, drained and squeezed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon mustard 1 teaspoon mustard
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (Saturated Fat: 13g)
• Carbohydrates: 30g (Sugar: 2g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a skillet, cook the Palatine sausage over medium heat until browned. Remove the sausage from the skillet and set aside.
4. 4.
   In the same skillet, sauté the onion and garlic until softened. Add the sauerkraut, mustard, caraway seeds, cooked sausage, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer the dough to a greased pie dish or baking sheet.
7. 7.
   Spoon the cooled filling onto the center of the dough, leaving a border around the edges. Fold the edges of the dough over the filling, pleating as necessary.
8. 8.
   Brush the beaten egg over the exposed edges of the dough.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Palatine sausage — Ensure the sausage is fully cooked before adding it to the filling. You can substitute it with any other flavorful sausage if Palatine sausage is not available.
• Sauerkraut — Make sure to drain and squeeze the sauerkraut well to remove excess moisture. This will prevent the filling from becoming too watery.
• Caraway seeds — If you prefer a milder flavor, you can reduce the amount of caraway seeds or omit them altogether.

Tips & Tricks

• For a vegetarian version, you can substitute the Palatine sausage with diced mushrooms or tofu for a similar texture and umami flavor.
• Serve the Palatine Bollo warm with a dollop of mustard on the side for an extra kick of flavor.
• If you prefer a crispier crust, brush the bottom of the pastry with mustard before adding the filling.
• Leftover Palatine Bollo can be refrigerated and reheated in the oven for a quick and delicious meal.
• Experiment with different spices and herbs in the filling to customize the flavor to your liking.

Serving advice

Palatine Bollo is best served warm as a main dish. Accompany it with a fresh green salad or steamed vegetables to complete the meal.

Presentation advice

To enhance the presentation, garnish the Palatine Bollo with a sprinkle of fresh herbs such as parsley or chives. The golden-brown crust and the colorful filling will make it an eye-catching centerpiece on the dining table.