Cakes with sausage on a sand-yeast dough

Dough:

250 g flour
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70 g margarine/butter

50 g sour cream

20 g yeast

5 g sugar

2 egg yolk

1 egg

salt

For the filling:

300 g tea sausage

50 g cheese

30 g crushed crackers

1/2 eggs

For greasing baking sheet:

20 g vegetable oil

5 g flour

For coating cakes:

1/2 eggs

Flour to combine with oil, chop, combine the egg yolks and egg, add the yeast mixed with sugar, sour cream, salt, mix well and quickly knead the dough.

Roll out the prepared dough in a rectangular formation in half a centimeter thick, cut in half - there should be 2 rectangle 10-12 cm wide and 30 cm long.

Sausage grind in a meat grinder, mix with grated cheese, raw egg and bread crumbs, stir well a lot.

Put the prepared stuffing in the form of a roller, 2 cm retreating from the edges of the dough, tightly roll the dough, flatten it with a knife (blunt side) to do the grill, then cut as lazy dumplings.

Put the patties on a greased and dusted with flour a baking sheet and leave in a warm place for proofing, then coat with beaten egg.

Cook cakes with sausage on a sand-yeast dough in a preheated medium temperature oven for 20-30 minutes

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