Ingredients (4-6 persons)
500 gr.
flour 1 cube of fresh yeast (25 gr.)
1 tablespoon salt 1 tablespoon sugar
70 gr.
300 grams of lard. sausage
Remove from refrigerator one hour before the lard and divide into pieces: it must be at room temperature, but not liquid, so better not to use the microwave to heat it up.
In a glass of warm water Dissolve the yeast with the sugar.
Meanwhile mix together the flour, salt and lard, and when the yeast starts to bubble, add the rest. Knead well for at least 10-15 minutes. Let rise in a warm place, covered with a cloth for 3 hours.
remix again and divide the dough into 2 parts, roll out the first with a rolling pin, until it becomes thick, a little 'less of a finger. Break up the sausage and cover the dough with it pulled, with the exception of the edges. Roll out the second half of the dough and cover it with the sausage.
close to the edges. brush with some oil and possibly sprinkle with a little salt.
Let rise another hour and a half.
Prick the surface with a fork and bake at 190 degrees on parchment paper. In cooking, check every so often that the base is not burning, in which case, turn the other way. Normally cooked in 30-40 minutes.
The ideal is to eat freshly baked, otherwise you can still warm in the oven or microwave. It can be kept safely in the freezer for 15 days.
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