Chorizo ​​in pastry

Ingredients for 2 servings:

• 1 ring/s sausage (chorizo)
• n. B. Black cumin, caraway, coarse salt for sprinkling
• 150 g flour
• 80 ml water, lukewarm
• 10 g yeast
• 1 tsp, leveled salt
• 1 tbsp olive oil
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

Finger food

Dissolve the yeast and olive oil with the salt and sugar in lukewarm water. Then add the flour and knead into a smooth dough. Let it rise in a warm place for half an hour. Cut the sausage in half and remove the skin. Roll out the dough and wrap the chorizo ​​in the yeast dough. If desired, the dough sticks can be rolled in black cumin, caraway seeds, or coarse salt. Bake in a preheated oven on a baking sheet lined with baking paper at 200°C (top and bottom heat) for about 12 minutes until golden brown. Cut the dough sticks into bite-sized pieces and serve.