BRICK PASTRY FRITTERS STUFFED WITH ‘SALPICÃO SERRA D’ARGA’

INGREDIENTS
3cl olive oil
100g onion
10 g garlic
100g ‘Salpicão Serra D’Arga’
100g tomato
12 Brick pastry sheets

PREPARATION
Braise the onion and the garlic with olive oil and let it brown.
Add the diced ‘Salpicão Serra D’Arga’ and let it braise, add the diced skinless and seedless tomatoes, and mix well.
Fill 12 Brick pastry sheets with the preparation, giving them a triangular shape.
Brush with olive oil and bake at 180ºC for 15 minutes.
Serve with a salad or as an appetizer.

*Autumn Recipe