Easter pockets with bunny ears made of sausages It’s a simple yet impressive snack that’s perfect for the upcoming holidays. The cake is easy to prepare, you can make it from ingredients that you probably already have in your kitchen cupboard. The stuffing is only three ingredients, your favorite yellow cheese, sausages and Provençal herbs. When choosing sausages, make sure they have as much meat as possible. Snacks taste best warm, you can serve them, for example, with homemade yogurt sauce.
To prepare the dough, you will need:
- 500 g of wheat flour,
- 7 g of instant yeast,
- 1 tablespoon of sugar,
- ¾ teaspoon of salt,
- 320 ml of lukewarm water (36°C),
- 2 tablespoons of oil,
- 1 egg,
- 1 tablespoon of milk.
Ingredients for the stuffing:
- 5 sausages,
- 200 g of yellow cheese,
- 1 tablespoon of Provençal herbs.
Sift the flour into a bowl. Add yeast, sugar and salt. Mix the dry ingredients.
Gradually add water to the bowl, kneading the resulting dough (with a mixer at low speed or by hand). At the end of kneading, add oil. The dough should be smooth and elastic. It may stick slightly to your hands.
Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a warm place for about 1-1.5 hours – until the dough has at least doubled in volume.
Grate the cheese on the large holes of a grater. Cut the sausage in half lengthwise and then crosswise into 4 equal parts.
Transfer the dough to a floured surface and knead briefly. Roll out and cut into 10 approximately equal rectangles. Place a portion of cheese mixed with Provençal herbs and two pieces of sausages on each. Glue the dough into a pocket (fold a rectangle with an “overlap”, glue the sides with a fork) so that the cheese is enclosed in it and a few centimeters of sausages protrude outside. Arrange the sausages to look like hare ears.
Place the pockets on an oven tray lined with baking paper. Set aside in a warm place for several minutes.
Brush the pockets (on both sides) with beaten egg mixed with milk.
Put the tray in the oven preheated to 200°C. Bake for about 20-25 minutes – until golden.
Easter bunny pockets taste best served warm – with gooey cheese and hot sausage. However, you can also serve them at room temperature. They go well with sauces, e.g. herbal sauces based on yogurt.
Sources: Terazgotuje.pl
