Ingredients
For 12 slippers
- 1 shortcrust pastry
- 2 alheiras (Portuguese sausages)
- 250 g frozen spinach branches
- 2 ripe tomatoes
- 1 onion
- 2 tablespoons olive oil
- 1 egg yolk, beaten
For gilding
-
salt pepper
Preparation
-
Cook the spinach covered in a saucepan for 10 minutes. Add salt and drain.
-
Put the olive oil, peeled and chopped onion, diced tomatoes and spinach in a frying pan. Sauté over high heat for 5 minutes.
-
Add the crumbled sausages (without the skin). Let simmer for 10 minutes covered.
-
Roll out the dough then cut out 12 medium circles and 12 smaller ones.
-
Place each medium round in a buttered mold, fill it with stuffing then cover it with a small round.
-
Pinch the edges of the 2 rounds of dough together, and roll the edges inwards so that the turnover is well sealed. Brush with egg yolk. Bake for 20 to 25 minutes.
