Ingredients
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Directions
Combine flour, salt and butter in a food processor and pulse.
- Add egg and milk and pulse to combine (add a bit of ice water as needed to bring it together). Wrap dough in plastic wrap and let it chill in the fridge for an hour.
- Heat oil over medium low in a pot. Add onion, garlic, potato, pepper, chorizo, paprika and oregano. Season with salt and pepper (to taste) and cook on medium for 6-7 minutes.
- Add turkey, olives, passata and half a cup of water. Bring to a simmer and cook for another 5-6 minutes. Remove from heat and allow to cool completely.
- After dough has rested, roll out until it's thin. Cut into 8 circles (about 6" in circumference).
- Place cooled filling in the center and fold dough to form a stuffed semi-circle, sealing the edges with egg wash (made by mixing a beaten egg with water or milk).
- Fold the edges over themselves to form a pattern, or simply crimp with a fork. Brush tops with egg wash then transfer to a lined baking sheet.
- Bake at 425°F/218°C for 25-30 minutes or until golden brown. Enjoy!