Hand grab pie crust of fancy eating tips will be small sausage placed on the surface of the hand grab pie, cut the width of the sausage of the pie strip, with the strip of sausage rolled up into a roll, the closure of a bit of water, and pressed a little bit of pressure on the good.

Prepare your favorite vegetables and sausage, wash and cut them into small pieces. The vegetables that contain water must be clenched dry, otherwise the skin will be broken during the baking process. Find a bottle cap with a diameter of six centimeters, and use the cap to press out four circles on the pastry. Two of the slices use a straw to press out a few small round holes. (This way the wrapped pastry won't burst its crust during baking.) You can also make a few slits in the top with a knife after wrapping.

Spread the other two round slices of pastry with a good amount of vegetables and crunchy sausage, and sprinkle some grated cheese on top; be patient with this step, as the pastry is smaller in diameter, and cover the remaining two slices of pastry with it. With your hands, pinch the four edges together and then pinch out the pleats. It's okay not to pinch the pleats, but make sure to pinch the mouth tightly.