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1
In a heavy-bottomed pot, heat up the olive oil and saute the onion and bell peppers until softened.
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2
Add the sweet paprika, tomato, and ham hock.
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3
Add a splash of white wine and let the mixture simmer until it has thickened a bit.
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4
Add in the broccoli rabe, salt and pepper to taste, stir everything together, and let simmer a few minutes more.
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5
Set aside.
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6
Make the dough.
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7
Add a handful of flour to a large bowl, along with a pinch of salt.
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8
Add the milk, white wine, sunflower oil, and 1 egg, and stir everything with a fork until you have a semi-liquid dough.
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9
Keep adding flour little by little while mixing with the fork until the dough starts to pull away from the sides of the bowl.
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10
When that happens, transfer the dough to a lightly floured work surface and start to knead it while adding in the rest of the dough. Knead until the dough is soft, elastic, and no longer sticky.
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11
Preheat the oven to 190 degrees Celsius.
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12
Line a baking tray with parchment paper.
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13
Divide the dough into 4 portions and roll each portion out into the thinnest rectangle possible.
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14
Place one rectangle on the baking tray.
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15
Smear on half of the filling, leaving about a 1-centimeter border on all sides of the rectangle.
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16
Top with the Brie cheese and chorizo sausage.
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17
Place another dough rectangle on top of the first.
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18
Cut off any excess and fold the bottom part of dough over the top part of dough. Pinch the edges.
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19
Make a hole in the center of the dough so steam escapes, and baste the top with the beaten egg.
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20
Repeat with the other 2 portions of dough and the remainder of the filling.
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21
Bake for 20 to 30 minutes or until golden brown.
