I didn’t call them pies because I didn’t use the appropriate dough for them, I used my “1001 uses” dough, which I already gave the recipe for. here.
Filling:
I used the filling of 4 Tuscan sausages (just remove the membrane), in this step you can remove those clots of fat that are in the middle of the sausage to make it lighter.
I sautéed it with 1/2 onion, 4 tablespoons of chopped bacon, 1/4 of yellow pepper, 6 chopped green olives and 1 can of peeled tomatoes. I let it cool completely to fill the tartlets.
I brushed it with a mixture of 1 beaten egg, a pinch of salt and 1 tablespoon of water and placed it in the preheated oven at 200º until golden.
I used pie molds and there was no need to grease them. The recipe yielded 20 tarts.
