Ingredients
Method
Dough:
- In a large bowl, combine flour, salt and black pepper.
- Add butter and mix until evenly distributed. Mixture will form coarse crumbs.
- Add water and mix until fairly firm and non-sticky.
- Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to 1 hour.
- After refrigeration, cut dough into 6 equal sections.
- Place each section on a lightly floured work surface and roll each section into a 7-8 inches disc.
Filling:
- Heat olive oil in a large skillet over medium heat, add hotdogs, and sauté for about 3-4 minutes until golden brown.
- Turn down the heat to low.
- Stir in tomato paste and add water. Keep stirring until you get a thick sauce.
- Add salt, black pepper, and jalapeño pepper powder and stir.
- Add bell peppers and onions, and sauté in sauce for about 3 minutes or until soft.
- Set filling aside in a bowl.
Assembly:
- Place ⅛ to ¼ cup filling on one half of each disc.
- Moisten the edge of the dough with a little water.
- Fold dough over filling to make a half-moon shape.
- Seal the edge by folding unto itself or by pressing with the tines of a fork.
- Heat 2 cups frying oil in a pan on medium-high heat.
- Add patties to frying oil and fry each side for approximately 2-3 minutes until golden brown.
- Remove patties from frying oil and place on a plate lined with paper towel to drain excess oil.
- Serve immediately.