Empadão

Instructions

1. Make the shortcrust pastry by rubbing the cold butter into the flour, then add the egg and salt and knead quickly.
2. Let the pastry rest for 30 minutes in the fridge.
3. Fry the onion, garlic and diced pepper in the olive oil until tender.
4. Add the minced meat and let it brown, then stir in the tomatoes and spices and reduce for 10 minutes.
5. Preheat the oven to 200 °C and roll out two thirds of the pastry into a buttered round tin.
6. Fill with the mixture, hard-boiled eggs sliced into rounds and the olives, then cover with the remaining pastry, sealing the edges.
7. Make a small hole in the centre, brush the surface with beaten egg and bake for 45 to 50 minutes until well browned.