Tuesday, February 1, 2011

Individual Frankfurter Pies

Recipe for 6-8


1 teaspoon active dry yeast
2/3 cup warm water
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
8 frankfurters (sausages)
Extra olive oil for brushing
2-3 teaspoons poppy seeds


First we start with the dough: Sprinkle the yeast and the sugar over the surface of the warm water in a cup. Let stand for 2 minute, and then stir to dissolve. Mix in a bowl the flour, salt and olive oil. Add the content of the cup (activated yeast) in the bowl and keep stirring. When the dough is too thick to stir, turn out onto a floured surface, and knead for 6-8 minutes. Knead in a little more flour if the dough is too sticky or some more water if is too hard to knead and the ingredients do not mix. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Preheat the oven to 220oC.
When the dough has risen (it takes at least 30 minutes), flatten it out on a lightly floured surface. Roll or stretch out into a rectangular shape with thickness of not more than half a centimeter. Cut the dough into eight equal parts (approximately 12Χ6cm) large enough to wrap in the sausages.
Wrap in the sausages one by one. Brush the dough lightly with some olive oil and sprinkle with some poppy seeds. Place the pies on a cooking sheet and let them stand for 5-10 minutes.
Bake for 20-25 minutes in preheated oven, or until golden brown.
Serve directly from oven with some ketchup on the side. Enjoy!