pinch sugar
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
2 eggs
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.




40 min


30 min


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