Pies vegetables and pork sausage black

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  • Water: 50 ml
  • Olive oil: 50 ml
  • White wine: 50 ml
  • Egg: 1
  • Margarine or lard: 50 g
  • Baker's yeast diluted in water: 10 g
  • Salt: 1 Teaspoon
  • Sausage: 450 g
  • Sausage, without the skin and cut: 1
  • Portobello mushrooms: 5 or 6
  • Garlic fra


Pour the flour mixed with salt and yeast in a container. Open a cavity in the middle, add the egg, the liquids (water, white wine) and fats amornados ( /- 37oc ) - olive oil, margarine or shortening. Stir until all connected.

You can use the mixer with the hooks to connect to the mass. You may want to, then knead a little with the hands so that the dough cool. So that cooling will become easier the task of the stretch, fill out, and close.

The workbench must be floured to stretch the dough. The dough should stay with a consistency similar to pizza dough. Filling: Place all the ingredients for the filling inside a non-stick pan. Let them sweat until softened and take the taste of sausage. Allow to cool before using for the filling.

Stretching the dough, fill cups pies or muffins, place a spoonful of filling and covering each pie with a little bit of dough (in the form of cover). Brush with beaten egg before going to the oven.

Put in the oven pre-heated in the 180 about 20 minutes, or until you can verify that the pies win the golden color.

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