Wholemeal sausage cakes

1. 

wholemeal medium 5.75 oz (160 g) • unsalted butter 4.5 oz (125 g) • sour cream (fat 14-18%) 6.75 tbsp (100 ml) • salt 0.25 tsp

Make dough from flour, butter, cream and salt. Let it rest in the cold for 12 hours.

2. 

all-purpose flour / plain flour

Roll the dough on a floured board to a thickness of 3-4 mm and cut out 35 small rings.

3. 

dry sausage 4.5 oz (125 g) • semi hard cheese 5.25 oz (150 g) • chicken egg 1 pc

Cut 35 rings from the sausage about 3 mm thick. Grate the cheese. Beat the egg in a mug with a fork.

4. 

Put the dough wheels on a baking sheet lined with baking paper. Spread them with a beaten egg. Put sausage rings on them. Spread the sausage with an egg.

5. 

From the rest of the dough cut 35 small stars.

6. 

Put the stars on the sausage wheels. Spread them with eggs and sprinkle with grated cheese. Bake in a preheated oven until crispy (670°F (355°C) F (355°F (180°C) C) for 25 minutes.