For the filling:
500g of peeled sausages, finely chopped
1 tablespoon of mustard
1 lightly beaten egg
For the dough:
2 cups of wheat flour
salt to taste
2/3 cup of butter or margarine
1/4 cup of ketchup
3 tablespoons of cold water
For the filling:
500g of peeled sausages, finely chopped
1 tablespoon of mustard
1 lightly beaten egg
For the dough:
2 cups of wheat flour
salt to taste
2/3 cup of butter or margarine
1/4 cup of ketchup
3 tablespoons of cold water
Mix the chopped sausages with mustard and egg. Reserve
Prepare the dough: sift, in a bowl, the flour with salt and add the butter or margarine cut into small pieces like peas
Mix ketchup with cold water and sprinkle it over the flour mixture
Knead with a fork until the dough is sticky enough to hold together
Divide the dough in half
Unroll each half on a floured surface, making 2 rectangles of 30x22cm
Cut each rectangle into 4 pieces and place some sausage mixture on each one
Fold it in half lengthwise and press the edges well
Place the pastries in an ungreased baking dish and bake in a hot oven (220°C) for 20 to 25 minutes
Serve warm, with 8 pastries.
