Roll out yeast dough in thin round cakes; put the stuffing in the center. Nip the dough thus forming pasties into a crescent. Rest pasties, in 10-15 minutes smear with liaison and bake. Butter pasties. The stuffing is prepared as follows: dice deseeded pickles, fry until half-ready, then add sauteed onions and cook until it is ready.

For dough: flour 415 g, sugar 40 g, margarine 45 g, mélange 50 g, water 110 g, salt 7 g.
For stuffing: pickles 450 g, onions 100 g, butter 75 g.

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