Mixture:
3 cups of wheat flour
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of vegetable shortening
1/2 cup of milk, plus 2 tablespoons of milk
Breadcrumb for dusting
1 egg for brushing.
Filling:
500g of sausages
5 medium-sized onions, finely chopped
1/2 cup of butter
1 tablespoon of oil
2 tablespoons of wheat flour
1 cup of water
5 eggs, beaten
3 tablespoons of mustard
Salt and black pepper to taste
Mixture:
3 cups of wheat flour
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of vegetable shortening
1/2 cup of milk, plus 2 tablespoons of milk
Breadcrumb for dusting
1 egg for brushing.
Filling:
500g of sausages
5 medium-sized onions, finely chopped
1/2 cup of butter
1 tablespoon of oil
2 tablespoons of wheat flour
1 cup of water
5 eggs, beaten
3 tablespoons of mustard
Salt and black pepper to taste
Mixture:
Mix together the flour, yeast, and salt
Add the butter and shortening and mix until a dough forms
Add the milk and knead
Roll out 2/3 of the dough into a thin sheet and line a removable bottom pan with a 29cm diameter with it
Dust with breadcrumb and reserve
Filling:
Fry the onion in half the butter and oil, over low heat, until golden
Add the flour dissolved in water and mix
Add the eggs and mustard and stir
Cook until a cream forms
Season with salt and black pepper
Cut the sausages in half lengthwise and fry them in the remaining butter and oil
Spread half of the onion cream over the dough
Top with sausage and spread the remaining cream
Dust again with breadcrumb
Roll out the remaining dough and cover the filling
Press the edges firmly
Baste with egg, decorate with leftover dough and baste again
Bake for 20 minutes or until golden
Let cool slightly and demold.
