Sausage and tomato dumplings

Preparation

1. We put in the glass 50 g of water and the yeast. we program 2 minutes, 37º, speed 2.

2. Add the rest of the water (180 grams), the flour and the salt. we program 3 minutes, spike speed. Let the dough rest in a bowl, covered with film, for about an hour and a half.

3. We now put the sausage in the glass, without skin and in pieces. we program 3 seconds, speed 5.

4. We add the oil and program 5 minutes, 120º, speed 1.

5. We remove to a bowl and reserve.

6. Cut the tomato in two and drain it. Chop it up and add it to the sausage. We can put a couple of tablespoons of tomato sauce or a chopped mozzarella ball instead. We mix.

7. When the dough has doubled its volume, divide it into 14 portions. We form a ball with each portion. We take a ball and stretch it with the roller. Put a tablespoon of filling in the center (without liquid if it had any) and close the empanada well, sealing it with your fingers so that the filling does not come out when frying it. If we want, we join the peaks to obtain the shape seen in the photo.

8. We do the same with the other 13 portions of dough.

9. Let rise for about 15 minutes or half an hour.

10. We now have two alternatives. One is to fry them and the other to bake them. If we choose to fry it is important that the dumplings are well sealed, that the filling does not come out, otherwise it will jump out. We will fry them in abundant sunflower oil.

11. The easiest option (and I suppose the healthiest) is baking. To do this, we put the dumplings on a baking tray, on baking paper. Bake at 220º for 20 minutes or until we see that they are golden.