How to make
Sift the flour twice into a bowl, make a well and add the salt, oil, vinegar, dry yeast, top with lukewarm water and knead a medium soft dough. To become smooth and fluffy, hit the dough on the table 50 to 100 times during kneading. The finished dough is left to rest for 30 minutes.
Beat the eggs in a bowl, and set aside 1 yolk to spread at the end. Add the shredded vienna sausages, mayonnaise and black pepper. Divide the dough into 8 balls.
Roll out each ball into a very thin, almost transparent sheet. If it rips in places, don't worry. On each sheet, distribute the filling and roll it up, then gently stretch it.
Roll the first one like a snail shell in a greased pan, and the rest – around the first. Leave this pastry to rest for 30 minutes. Brush it with egg yolk and put to bake at 360°F (180 °C) until golden brown.
Shortly before the phyllo pastry pie is ready, sprinkle it with grated cheese and then bake until done.
