First prepare the dough. Pulse the flour with the butter until it resembles crumbles. Add the yogurt and mix until smooth. Empty on a clean surface, form 2 balls and let them rest in the fridge for 30 minutes.

In the meantime, preheat the oven to 180°C.

Remove the membrane coating of the sausages. In a large frying pan, melt the butter and add the sausage. Break it down with a wooden spoon. Add the garlic, shallots, leek, lountza, vegetable powder and pepper. When slightly browned add the wine and let it evaporate. Add the herbs, mustard and Cacio e Pepe sauce. Once the sauce becomes thick and creamy remove from the fire and set aside.

Roll out the dough balls. Place one dough sheet on the bottom of your greased baking pan (about 25cm x 25cm) making sure that the sides of the dough are slightly hanging out. Brush the edges with egg. Add the sausage filling making it even with a spoon. Place the 2nd dough sheet on top and pinch the edges with a fork to seal. Brush with more egg and cut out the hanging parts with a knife. Use the remaining dough to make decorative shapes if you wish! Brush with egg again. Place in the middle of the oven and bake for 25 minutes until golden brown.