For the dough:
"2 cups of wheat flour"
"2/3 cup of butter"
4 to 5 tablespoons of cold water
For the filling:
"2 medium onions, finely chopped"
4 tablespoons of butter
4 tablespoons of wheat flour
2 cups of chicken broth
4 beaten eggs
1 can of Frankfurt-style sausages
For the dough:
"2 cups of wheat flour"
"2/3 cup of butter"
4 to 5 tablespoons of cold water
For the filling:
"2 medium onions, finely chopped"
4 tablespoons of butter
4 tablespoons of wheat flour
2 cups of chicken broth
4 beaten eggs
1 can of Frankfurt-style sausages
Make the dough: combine the flour and butter with a pastry blender until a crumbly mixture forms
Gradually add the cold water, mixing with your hands until a smooth dough is obtained
Divide the dough into two parts
Roll out one part to fit a round refractory mold
Poke the bottom with a fork
Cover with wax paper and top with rice or raw beans to prevent deformation
Bake in a moderate oven (170°F) for 15 minutes
Remove the wax paper and bake for an additional 5 minutes
Next, prepare the filling: sauté the onion in butter until golden brown
Add the wheat flour and mix well
Gradually add the chicken broth, stirring constantly until thickened
Combine the beaten eggs and mix well
Remove from heat
Cut the sausages in half lengthwise, then into small pieces
Fry in a little butter or margarine until golden brown
Place one-half of the creme de onion at the bottom of the baked pastry shell
Top with sausage pieces and cover with the remaining cream
Finally, top with the remaining dough and bake until golden brown
Serve 4 to 6 portions.