Sausage and Cheese Cookies

Make the dough. Place the flour and salt in a food processor, then add pieces of cold butter. Since the filling is already quite salty on its own, you only need a small amount of salt in the dough — a tiny pinch is enough.

Pulse in the food processor until the mixture resembles coarse crumbs. Then add the cold egg and mix until a dough comes together. Shape it into a ball with your hands. If the dough is soft, refrigerate it for 20–30 minutes, though you can also roll it out right away.

Prepare the filling. Place the cheese and sausage in a food processor. Add spices to taste — I used oregano, thyme, and garlic. It's best to use the spices sparingly, or skip them altogether; it'll still be delicious. Besides, sausage often already contains spices and garlic in its blend.

Process as finely as possible. Ideally, the filling should come together into a paste, or as close to it as you can get.

Roll the dough out into a thin sheet, approximately 35 by 25 cm.

Spread the filling evenly over the surface of the dough, then press it gently into the dough.

Roll it up into a tight log. Refrigerate for 2–3 hours or until fully firm — this will make it much easier to slice into even rounds.

Slice into rounds about 7 mm thick and arrange them on a baking sheet.

Place the baking sheet in an oven preheated to 200°C. Bake the cookies for approximately 15–20 minutes. Let the cookies cool completely.

These sausage and cheese cookies turn out flaky, aromatic, and absolutely delicious!