Summary

Ingredients

• 1 kg flour
• 450 ml milk
• 1 cube yeast
• 2 egg (s)
• 100 g herb butter or arlic butter
• 1 teaspoon salt and pepper
• 400 g minced meat
• 1 cup sour cream
• 2 teaspoons stock, grained
• 1 leek
• Milk or whisked egg

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Instructions

1. Make a yeast dough from the first six ingredients and let it rise. Separate the dough into two parts and roll them out on a floured work surface. Sear the minced meat, add the granulated broth to taste and allow to cool, fold in the finely chopped leek and sour cream, season with salt and pepper.
2. Place half of the rolled-out dough on a baking sheet lined with baking paper and use the filling compound to place small piles one after the other. Then place the second half of the dough on top. Press the dough well on the outside, also press it around the individual fillings and indicate the Buchteln.
3. Brush everything with whisked egg or milk and bake at 200 degrees for 30 minutes. Separate the Buchteln and serve.