120 min
Type of dish: Appetizers and canapes, Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pastry dough 0.1 kg
Red pepper 0.05 kg
Onion 0.05 kg
Ends of meat 0.05 kg
Tomato sauce 0.05 l
Elaboration

For the pastry dough.

For the filling:

  • Roast the pepper, peel and chop.
  • Cut the onion into brunoise and poach.
  • Chop the chorizo and the meat.
  • Sauté the chorizo and minced meat on top of the onion, add the pepper and add tomato sauce.
  • Thicken and add salt

SET UP

  • Divide the dough into two equal parts and stretch with the rolling pin, leaving a thickness of 3 mm.
  • Place one of the pieces of dough on a plate on silicone or greaseproof paper, spread out the filling, and close the pastry with the other half, brush with a beaten egg and bake at 180°C until the dough is done, about 40 minutes.
  • Let it rest for 15 minutes and cut it into 3x3 cm pieces.
Nutritional information (1 portion)
Fiber 1.14 g
Saturates 2.25 g
Monounsaturated fatty acids 3.59 g
Polyunsaturated fatty acids 0.97 g
Cholesterol 24.38 mg
Calcium 28.12 mg
Iron 1.04 mg
Zinc 0.68 mg
Vitamin A 27.99 ug
Vitamin C 8.12 g
Folic acid 20.44 ug
Salt (Sodium) 67.19 mg
Sugars 0.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.