Wreath of sausage rolls

First make the dough.

Cut the cold butter into cubes.

Put the flour, cane sugar and butter with a pinch of salt in a food processor and cutter into a crumbly mixture. Don't let it cut too long, because then the dough will get warm and tough.

Add the water in dashes until you get a ball.

Knead the dough briefly into a flat square, wrap it in plastic wrap and put it in the fridge for at least 1 hour to stiffen.

Preheat the oven to 190 ° C.

Peel the onion and garlic and chop finely.

Mix the minced meat with the onion, garlic and parsley.

Crumble the feta and add. Mix. Season with salt and pepper.

Sprinkle the worktop and the dough with flour and roll out the dough into a more or less rectangular piece of 3 mm thick.

Cut squares from the 5 cm dough at 5 cm.

Roll small sausages of 5 cm from the minced meat and place them diagonally on the squares of dough. Put some water on the corners of the dough and fold. Press well at the top. Place the stuffed dough patches just against each other on a baking sheet.

Beat the egg yolk with a dash of milk and some salt.

Brush the dough with the egg yolk, so that the sausage rolls color nicely and stay together well.

Put the sausage rolls in the oven for 25 minutes.