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STEPHEN MCNUTT
Chorizoflabs
Also try these delicious Chorizoflabs
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Put a spoonful of filling on each round and brush the edges lightly with water. Fold the dough double and press the edges firmly.
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Let the flap covered in the refrigerator stiffen for one hour.
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Heat a layer of oil in a frying pan. Brush the flap around with egg and sprinkle with breadcrumbs.
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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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Nutrition
500Calories
Sodium0% DV0g
Fat54% DV35g
Protein26% DV13g
Carbs11% DV33g
Fiber0% DV0g
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