Pomeranian Welch Pie

Ingredients

In this Pomeranian adaptation of the Welsh Welch Pie, we incorporate traditional Pomeranian ingredients and flavors to create a unique twist. The original Welsh recipe typically uses lamb or beef as the main protein, but we substitute it with Pomeranian sausage, which adds a distinct smoky and savory flavor. Additionally, we incorporate sauerkraut, a staple in Pomeranian cuisine, to enhance the tanginess and depth of the filling. These adaptations infuse the dish with the essence of Pomeranian cuisine while still maintaining the essence of the original Welch Pie. We alse have the original recipe for The Welch, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 pound (450g) Pomeranian sausage, sliced 1 pound (450g) Pomeranian sausage, sliced
• 2 cups (500g) sauerkraut, drained and rinsed 2 cups (500g) sauerkraut, drained and rinsed
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 14g)
• Carbohydrates: 30g (Sugars: 2g)
• Protein: 15g
• Fiber: 3g
• 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 ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a large skillet, cook the Pomeranian sausage over medium heat until browned. Remove the sausage from the skillet and set aside.
5. 5.
   In the same skillet, add the onions and potatoes. Cook until the onions are translucent and the potatoes are slightly tender.
6. 6.
   Add the sauerkraut, caraway seeds, cooked sausage, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes.
7. 7.
   Remove the dough from the refrigerator and divide it into two equal portions. Roll out one portion to fit the bottom of a pie dish and place it in the dish.
8. 8.
   Pour the sausage and sauerkraut mixture into the pie dish, spreading it evenly.
9. 9.
   Roll out the remaining portion of dough and place it on top of the filling. Seal the edges of the pie by crimping them together.
10. 10.
    Cut a few slits on the top crust to allow steam to escape during baking.
11. 11.
    Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Pomeranian sausage — If Pomeranian sausage is not available, you can substitute it with any smoky and savory sausage variety.
• Sauerkraut — Rinse the sauerkraut well to reduce its tanginess if desired.
• Caraway seeds — If you're not a fan of caraway seeds, you can omit them or substitute with fennel seeds for a slightly different flavor profile.
• Pastry — Ensure the butter is cold and cubed to achieve a flaky crust. If you prefer a store-bought pastry, choose one that is suitable for pies.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the sausage and sauerkraut mixture while cooking.
• Serve the Pomeranian Welch Pie with a dollop of sour cream or mustard on top for an extra tangy kick.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different types of sausages to create unique flavor variations.
• If you prefer a vegetarian version, you can substitute the sausage with mushrooms or tofu for a hearty filling.

Serving advice

Serve the Pomeranian Welch Pie warm as a main dish accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of Pomeranian beer or a crisp white wine.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh herbs such as parsley or dill. Cut the pie into neat slices and serve on individual plates for an elegant touch.