Spicy empanadas

Name: spicy empanadas
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 250 gram chorizo sausage; 2 great onion; 1 Red pepper; 1 yellow bell pepper; 1 green pepper; 1 tablespoon paprika; 4 tablespoon flat leaf parsley; 1 business suit frozen puff pastry for savory pie; 3 tablespoon milk

Ingredients

Directions

Cut the sausage into cubes and cut the onions roughly.
Cut the peppers into pieces.
Finely chop the parsley.
Thaw the dough.
Heat the olive oil in a skillet and gently fry the chorizo.
Put the onions, paprika, paprika powder and salt and freshly ground black pepper through them and throttle the vegetables gently for 6-8 minutes.
Let the vegetables cool down to lukewarm and pour the parsley through them.
Preheat the oven to 200 ° C.
Rub the work surface with some olive oil and put a stack of 5 slices of dough on it.
Roll out the dough into a round piece.
Place the cloth on a griddle covered with parchment paper and cut 4-6 circles out of the dough using a saucer (Ø 12-15 cm).
Remove the excess dough.
Divide the vegetables over the dough circles, leaving 2 cm from the edge.
Make dough circles in the same way from the other dough pieces and place them over the filling.
Press the edge with thumb and forefinger to a scallop edge.
Make a hole in each empanada with an apple drill.
Cut out leaves from the leftover dough and place them on the empanadas.
Brush the top with milk.
Bake the empanadas in the oven in 20-25 minutes until golden brown and done.