Caterpillar pies with sausages

Prepare the yeast dough for the pastries. I always use fresh yeast, fortunately they are not in short supply and are available in stores. If you prefer dry yeast, check the packaging to see how much flour it is intended for and take the necessary amount. If you are using fresh yeast, it is more reliable to check and activate them. To do this, put the yeast, 1 tablespoon of flour, 1 teaspoon of sugar, and 70 grams of warm water in a bowl or cup, and mix vigorously until smooth. Place in a warm place. It has been noticed that if the yeast is taken out of the freezer, they activate after about half an hour. If they have just been purchased, 15 minutes will be enough. How do you know? A magnificent airy cap will form. If you don't see any changes after half an hour, your yeast is useless.

In a cup with warm milk, add salt, a teaspoon of sugar, sour cream, vegetable oil, and mix. Sift the flour into a bowl, add the contents of the cup and knead a soft and pleasant dough. It may stick slightly to your hands - throw it forcefully onto the table about 50 times, the dough will become soft and elastic. That's it, cover it with a towel and leave it in a warm place for about 45 minutes.

After the specified time (and it's better not to disturb the dough earlier), look under the towel. It has risen beautifully for me twice, maybe even a little more. Punch down the dough and put it back in a warm place for another 30 minutes. By the way, about this warm place. Since I got an electric oven instead of a gas one, the problem with a warm place has been solved. If you turn on the light bulb in this oven, it maintains a temperature of 28 degrees Celsius, just perfect. Before that, I used to pour very hot water into a large bowl, place a bowl with the dough in it, and cover it with a towel - that was my warm place.

Divide the dough into 7 parts. Peel the sausages. Sprinkle the table with flour. Take one part of the dough and flatten it to the length of the sausage, place it on top.

Seal the edge well, making it protrude by about a centimeter and a half.

Flip the pastry so that the seam remains on the table and make cuts, leaving it (the seam) intact.

Start forming our caterpillar. First circle to the right, with the sausage facing up. Second, simply place it to the left. Third - again to the right. Fourth, accordingly, to the left.

Continue like this until we lay the last piece. Hopefully, even if you didn't quite understand my explanation, the photos will put everything in place and you won't have any questions. Now transfer the pastry to a baking sheet.

Line the baking sheet with parchment paper and transfer the pastry using a long spatula. I play around with these caterpillars only for kids or guests. Personally, both my husband and I really enjoy plain pastries with sausage. That's why I have three caterpillars and four regular pastries on the baking sheet. Now you can beat an egg in a bowl and brush each pastry with a brush. It will take about a third of an egg, so if I'm not simultaneously making a dish that requires an egg, I'd better make a strong brew and use it. Additionally, you can sprinkle your favorite seasonings on top - I have a mixture of Provencal herbs with salt.

Let the pastries rest for another ten minutes. Meanwhile, preheat the oven to 180 degrees Celsius. After 10 minutes, place the baking sheet with our pastries in the oven for about 20 minutes. If I see that my pastries haven't browned enough after this time, I turn on the upper grill for about three minutes. That's enough time for me, but make sure to adjust according to your oven.

If there are big ketchup lovers, you can lightly drizzle our pastries with it. Alternatively, sprinkle with cheese and put it in the oven for just a minute, until it melts. This time I skipped these additions, but you can try them if you want. That's it, the pastries are ready, enjoy. Bon appétit!