1/2kg Reymar octopus

1/2 red bell pepper

1/2 green bell pepper

1 onion

1 tomato

1 leek

400g Grated carrot

1 garlic

1 dash olive oil

1 egg

1st package Broken noodles

Parsley qb

Salt qb

Pepper to taste

Sausage qb

Bring half a pan of water to the boil.

When it's boiling, add the octopus and simmer for 20 minutes.

After 20 minutes, turn off the stove and leave it covered for another 20 minutes.

While you're waiting for the octopus to cook, cut the ingredients into small pieces.

Put a drizzle of olive oil in a pan, add the chopped ingredients and simmer over a low heat for 10 minutes.

Remove the octopus and cut the head and smaller tentacles into small pieces. Freeze the rest for another recipe of your choice.

Add the octopus pieces to the sauté for 5 minutes.

Preheat the oven to 180º.

Roll out the shortcrust pastry on a counter and cut out small circles with a diameter of about 12 cm.

Place the cured octopus in small portions inside these circles, centered, and close in a shell.

Use a fork to "seal" the shortcrust pastry.

Beat an egg and brush over the empanadas before baking.

Place the pies in the preheated oven at 180º for 10/15 minutes.

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