Mix all the ingredient together for 3 minutes at low speed and then switch to high speed for 4 minutes.

Allow the dough to rest for 20-30 minutes on the working surface, once you have covered it with a plastic sheet.

Stretch the dough with the use of a puff pastry machine into a 1-1,5 mm layer.

Bake at 210-220°C for 10-12 minutes.

Decorate with 20 gr mustard, 40 gr ketchup, 2 gr garlic powder, 10 gr olive oil and 70 gr of wine. Finish by sprinkling some dill on top.