Peel and chop the onion and the tomato. Heat olive oil in a pan and sauté the onion slightly. Add the tomato, add salt and keep cooking to high heat for about 3 minutes. Out of the heat, add the paprika and the chopped mint leafs (pic. 1). Mix well and set aside. Cut the octopus in small slices (pic. 2). Put the pastry shells over the work surface and divide the tomato preparation. Place the octopus slices and close the shells pressing on the borders with a fork (pic. 3). Paint the pasties with the beaten egg. Allocate in an oven tray and bake in oven -preheated at 180ºC- for about 12 minutes. Serve immediately.
