2 1/3 cups of wheat flour
5 tablespoons of cold water
2 tablespoons of butter
2 eggs
Salt to taste
Filling
4 sausages
2 tablespoons of olive oil
1 small onion, finely chopped
2 tomatoes, seeded and chopped
50g of green olives, pitted
Salt and pepper to taste
Chopped fresh parsley
1 egg yolk, beaten
1 tablespoon of red pepper flakes
2 1/3 cups of wheat flour
5 tablespoons of cold water
2 tablespoons of butter
2 eggs
Salt to taste
Filling
4 sausages
2 tablespoons of olive oil
1 small onion, finely chopped
2 tomatoes, seeded and chopped
50g of green olives, pitted
Salt and pepper to taste
Chopped fresh parsley
1 egg yolk, beaten
1 tablespoon of red pepper flakes
In a bowl mix flour, water, butter, eggs, and salt
Work the dough, wrap in plastic film, and refrigerate for 30 minutes
Filling
Cut the sausages into cubes
Heat the olive oil in a pan and cook the onion until browned
Add the chopped tomato, olives, salt, and pepper, and simmer for 5 minutes
Add the sausage and parsley, and mix well
Roll out the dough, cut into squares of 12 cm, and fill
Close the empanadas by folding in a diagonal and pressing the sides with a fork
Brush with egg yolk and sprinkle with red pepper flakes
Arrange the empanadas on a baking sheet lined with parchment paper and bake at 200°C for 20 minutes or until golden brown.