In a large fry pan over medium heat, warm the olive oil. Add the onion, bell peppers and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add the chorizo and veal and cook, stirring, until the veal is no longer pink, about 5 minutes. Add the tomatoes, olives, cumin and saffron. Cover and simmer until all the ingredients are heated through, about 10 minutes. Uncover and continue to cook until the moisture evaporates, about 5 minutes. Add the hard-boiled eggs and mix well. Season with salt and pepper.
Preheat an oven to 350F.
Dust a work surface and a rolling pin with flour. Roll out the puff pastry 1/8 inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out 24 rounds. Place about 1 Tbs. filling on one half of each round. Using a pastry brush, brush the edges of half of the round with the egg-water mixture. Fold each round in half, enclosing the filling and forming a half-moon. Press the edges together to seal. As the turnovers are formed, arrange them on an ungreased baking sheet.
Bake until golden brown, about 15 minutes. Divide the turnovers among 6 individual plates and serve hot or at room temperature.
Makes 24 turnovers; serves 6.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6|
|Calories from Fat: 364 (67%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 139.1mg||43 %|
|Sodium 581mg||20 %|
|Potassium 426mg||11 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 24.9g|
|Protein 18.9g||27 %|
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Calories per serving: 547
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