Minced meat with peas, peppers and white beans

Preheat the oven to 180 ° C. Remove the skin from the chorizo ​​and cut the sausage into pieces. Put the garlic in the food processor and grind.

Heat a skillet without oil or butter and fry the chorizo, minced meat, oregano, pepper and salt for 7 minutes on medium heat. Change regularly.

Meanwhile, let the peppers drain and cut into strips.

Roll the slices of savory tart dough on a floured top with the rolling pin out to a round piece of Ø 30 cm.

Cover the bottom and edge of a greased oven dish.

Mix the paprika with the minced meat mixture, the beans in tomato sauce and the thawed peas. Distribute over the bottom of the oven dish.

Roll out the slices of dough into a round piece of Ø 25 cm. Place over the top of the baking dish so that the filling is covered. Press the edges.

Cut 3 notches in the middle of the dough in the form of leaves, so that the steam can escape.

Unroll the slice of dough and cut leaves. Stick on the dough lid. Knock the egg and brush the dough with it.

Fry the pie in the middle of the oven for about 50 minutes until golden brown and done.