Also try these delicious Chorizoflabs
Heat the milk with a pinch of salt and the butter. When the milk comes to a boil, take the pan from the heat source and add the flour in one go.
Stir firmly with a wooden spoon and put the pan back on the heat source. Keep stirring until the dough comes off the bottom as a loose ball. Allow the dough to cool in a bowl.
Heat the tablespoon of oil and fry the onion soft and light brown for about 5 minutes. Add the peppers, chorizo and olives and stir-fry for a few minutes. Allow to cool.
Sprinkle the worktop with flour and roll out the dough to about 2 mm thick. Cut out circles with a glass or plug of 8 cm ø.
Put a spoonful of filling on each round and brush the edges lightly with water. Fold the dough double and press the edges firmly.
Let the flap covered in the refrigerator stiffen for one hour.
Heat a layer of oil in a frying pan. Brush the flap around with egg and sprinkle with breadcrumbs.
Fry them per 4 in a few minutes and brown and cooked. Turn them over with two spoons to avoid damaging the dough. Drain them on kitchen paper and serve warm.
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