Filling
5 finely chopped onions (500g)
1/2 cup (100g) of butter
1 tablespoon of oil
2 tablespoons of wheat flour
1 cup (240ml) of water
5 lightly beaten eggs
3 tablespoons of mustard
500g of sausage, cut into slices
Salt and black pepper to taste
Dough
3 cups (720g) of wheat flour
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup (100g) of butter
1/2 cup (100g) of vegetable shortening
1/2 cup (120ml) more and 2 tablespoons of milk
Confectioner's sugar for dusting
1 egg yolk for brushing
Accessories
12 mini puff pastry cups
Filling
5 finely chopped onions (500g)
1/2 cup (100g) of butter
1 tablespoon of oil
2 tablespoons of wheat flour
1 cup (240ml) of water
5 lightly beaten eggs
3 tablespoons of mustard
500g of sausage, cut into slices
Salt and black pepper to taste
Dough
3 cups (720g) of wheat flour
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup (100g) of butter
1/2 cup (100g) of vegetable shortening
1/2 cup (120ml) more and 2 tablespoons of milk
Confectioner's sugar for dusting
1 egg yolk for brushing
Accessories
12 mini puff pastry cups
Filling
Sauté the onion in half the butter and oil over low heat until golden brown
Add the flour dissolved in water and mix well
Join the eggs and mustard, and mix thoroughly
Cook until creamy, without letting the mixture dry out
Season with salt and let it cool
Fry the sausage in the remaining butter and oil, and reserve
Dough
Mix the flour with yeast and salt
Add the butter and vegetable shortening, mixing with your fingers until a dough forms
Join the milk and knead until smooth
Line the mini cups with a thin layer of dough
Dust the dough with some confectioner's sugar and place a layer of filling
Place some sausage slices and cover with the dough, sealing the edges well
Brush the surface with the egg yolk and bake in a hot oven (200°C) preheated to golden brown
Let it cool slightly and demold
Serve warm or lukewarm.
