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Terry Walker
Spicy empanadas
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Ingredients
Directions
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Cut the sausage into cubes and cut the onions roughly.
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Cut the peppers into pieces.
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Finely chop the parsley.
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Thaw the dough.
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Heat the olive oil in a skillet and gently fry the chorizo.
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Put the onions, paprika, paprika powder and salt and freshly ground black pepper through them and throttle the vegetables gently for 6-8 minutes.
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Let the vegetables cool down to lukewarm and pour the parsley through them.
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Preheat the oven to 200 ° C.
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Rub the work surface with some olive oil and put a stack of 5 slices of dough on it.
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Roll out the dough into a round piece.
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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).
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Remove the excess dough.
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Divide the vegetables over the dough circles, leaving 2 cm from the edge.
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Make dough circles in the same way from the other dough pieces and place them over the filling.
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Press the edge with thumb and forefinger to a scallop edge.
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Make a hole in each empanada with an apple drill.
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Cut out leaves from the leftover dough and place them on the empanadas.
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Brush the top with milk.
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Bake the empanadas in the oven in 20-25 minutes until golden brown and done.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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