- Margarine - 55 Grams
- Flour - 220 Grams
- Sausage minced meat - 225 Grams
- Culinary Fat - 55 Grams
- Milk - 2 items. spoons
1. In a large bowl, mix the margarine and cooking oil, add the sifted flour. Mix the ingredients with your hands, you should get small crumbs. This will take approximately 2-3 minutes. 2. Add 3 tablespoons. Vod and knead the dough. Roll the dough into food film and place in the refrigerator for 30 minutes. Oven to heat up to 200 degrees. The dough is divided into three equal parts. Sprinkle the working surface with flour. Hands roll one part of the dough into a tube shape about 30cm long. The same is done with the 2 remaining parts of the test. 3. Sausage minced meat is divided into 3 equal parts. Hands roll 1 part of the sausage meat into a tube 25 cm long. Do the same with the remaining 2 parts of the stuffing. 4. Put each strip of sausage meat on a strip of dough. The strip of dough should be slightly wider than the streak of ground meat. Lubricate the edges of the strip with milk. Roll the sausage forcemeat with a dough. Clamp the edges. 5. Using a knife, cut the resulting strip into three parts. Top on each piece to make cuts. Lubricate the top of the baking with milk. Baking tray grease, put the pastry and put in the oven at a temperature of 200 degrees. Bake for 25 minutes or until the baking is well blushed.
Servings: 12