POST-EASTER FOOD IN A PASTRY CRUST
Ingredients
Dough:
400 g lukewarm water
15 g yeast
1 teaspoon sugar
700-750 g wheat flour
1 level teaspoon salt
Extras:
pate
slices of ham
white sausages
hard-boiled eggs
handful rocket
Sauce:
tartar sauce or horseradish combined with sour cream
Preparation
- Dissolve yeast and sugar in the water. Add flour, salt and mix and then knead by hand until the dough is smooth and elastic. Form a ball, place it in a bowl, cover with plastic wrap and let stand for 40 minutes in a warm place.
- Next, divide the dough into 60 g portions, and use a rolling pin to slightly roll out the dough on a surface sprinkled with flour. Put various extras on each piece of dough and wrap it. Glue the edges of the dough carefully together, place on a baking tray lined with baking paper. Allow to rise for another 15 minutes. Bake in a preheated oven for 20-25 minutes at 200°C.
- Serve with sauce.
Remember: the raw white sausage needs to be steamed, not boiled!
Place in boiling water, cover with a lid.
Steam for approx. 15 minutes.
