|Warm milk||250 Milliliter (1 Cup, 110 F / 43 C)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Butter||50 Gram (4 Tablespoons)|
|Leek||1 , washed and trimmed|
|Onion||1 Small, peeled|
|Bulk pork sausage||8 Ounce (225 Gram)|
|Fresh white breadcrumbs||3 Tablespoon|
|Egg yolk||1 , beaten|
To make yeast dough, stir sugar into milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth, Cover and let rise in a warm place 1 hour.
To make filling, cut leek into thin slices.
Finely chop onion.
Heat oil in a skillet; fry leek and onion 5 minutes.
Put sausage and breadcrumbs into a medium bowl; stir in leek and onion mixture.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, knead risen dough lightly.
Roll out to a 21 x 16-inch (52.5x40-cm) rectangle.
Divide dough lengthwise into 7 long pieces measuring 16x3 inches (40x7.5 cm).
Cut each strip along long side into 4 equal pieces.
Divide filling between pieces of dough.
Dampen edges; fold longer side over filling to give 28 filled rectangles.
Press edges together well to seal; brush dough with egg yolk.
Place on baking sheets.
Bake 30 minutes or until golden.