|1 cup warm milk (110 degrees)|
|2 packages active dry yeast|
|3 and 1/3 cups ap flour|
|1/2 tsp kosher salt|
|4 tbs butter|
|kosher salt and black pepper to taste|
|1 leek, washed and trimmed|
|1 small onion, chopped|
|1 tbs oil|
|1/2 lb ground pork sausage|
|3 tbs fresh breadcrumbs|
|1 egg yolk, beaten|
- To make the dough, stir sugar into milk and sprinkle with yeast.
- Let stand for 5 minutes or until frothy. Stir gently.
- Sift flour and salt into a large bowl.
- Melt butter and cool slightly, then lightly beat butter and eggs into the yeast mixture.
- Pour into the flour mixture and combine to make a dough.
- On a floured surface, knead dough until smooth.
- Cover and let rise in a warm place for 1 hour.
- To make filling, cut leek into thin slices, then finely chop onion.
- Heat oil in a skillet, and fry leek and onion for about 5 minutes.
- Place sausage and breadcrumbs in a bowl, then stir in the leek and onion mixture. Season with salt and pepper and mix well.
- Preheat the oven to 400 degrees.
- Grease baking sheets.
- On a floured surface, knead the risen dough lightly.
- Roll out to a 21×16 rectangle.
- Divide dough lengthwise into 7 inch long pieces measuring 16×3 inches.
- Cut each strip along the long side into 4 equal pieces.
- Divide the filling between pieces of dough.
- Dampen edges, then fold longer side over filling to make 25 filled rectangles.
- Press edges together well to seal, then brush dough with egg yolk.
- Place on baking sheets and bake for 30 minutes or until golden.
- Serve hot.