Sauerkraut filo rolls
500 g sliced sauerkraut
150 g leeks, white parts only
5 tbs sunflower oil
1 tbs ground black pepper
50 ml sunflower oil
100 ml sparkling mineral water
500 g fresh filo pastry (12 sheets)
Wash the sliced sauerkraut with warm water to remove excess salt. Drain, set aside.
Cut the leeks into smaller pieces and roughly chop them in food processor. Sauté for 4 - 5 minutes in sunflower oil, stirring occasionally.
Stir in the sauerkraut. Cook over low heat, covered, for 25 - 30 minutes or until the sauerkraut has softened. If necessary, occasionally add very little water.
Remove the sauerkraut and leeks mixture from the flame, sprinkle with pepper, stir and allow to cool slightly.
In a tea cup, mix sunflower oil and sparkling mineral water.
Sprinkle one filo sheet with a mixture of oil and mineral water, place the second sheet on it, sprinkle with oil and mineral water. Place the third sheet on top and evenly spread ¼ of the prepared sauerkraut mix over it. Fold in a roll, place in oiled, suitably sized pan (35 x 20 cm). Repeat the process with the remaining sheets and sauerkraut. Form a total of 4 rolls.
Cut the rolls into pieces of the desired size, pour over them the remaining mixture of oil and mineral water (add some more mineral water if necessary). Bake in the oven for 50 minutes at 200 ° C.