Flower yeast pie

1. Make sourdough. Dissolve yeast in warm milk, add 1 teaspoon sugar and 1 tablespoon flour. Cover the cake with a tea towel and leave it in a warm place.

2. Prepare the dough. Add sugar, eggs, salt and sieved flour to the ready sourdough. Lastly add butter of a soft consistency. Knead the dough until it easily come off your hands.

3. Remove the dough to a warm place to rise twice. I usually pour hot water (not boiling water!) from the tap in a large bowl, put the dough in a smaller bowl, and cover the large bowl tightly with a lid. The dough rises 2 to 2.5 times in 30 minutes.

4. Prepare the filling. Fry in vegetable oil finely chopped onion, cabbage, carrots, potatoes, green beans, peeled peppers, spices. Reduce the heat, add the butter and 3 tablespoons of water, put the lid on the frying pan and simmer over low heat until softened.

5. Knock back dough. Roll into a ball and divide into 3 portions. Roll out the smallest piece of dough, cut out a circle and put it in a baking dish (F=24cm) lined with parchment. Form a rim. Sprinkle the pastry with the starch.

6. Spread the filling on the pastry.

7. Top the filling with the thinly sliced sausage slices.

8. Shape the rest of the dough into a ball and divide into 6 parts. Divide each piece into 3 parts and roll up three 20 cm long rolls.

9. Roll up the rolls as on the picture.

10. Place slices of sausage or olives around the edges.

11. Connect the middle of the circles.

12. This can be done with a pair of tweezers.

13. And put the finished flower on the filling. I had 6 flowers.

14. Put formed pie in the oven, turn on the temperature to 40 C and let the pies double in size (20-30 minutes). Then change the oven to 200°C and bake the pie for 30 minutes. Brush the pie with whisked egg and let it stand in the oven for 1-2 minutes.

Take ready pie out of oven, sprinkle with water, cover with a towel and let cool down completely. Then take out the pie from the form. Bon appetit!