For the dough, melt 125 g of lard in a pot, let it cool lukewarm. Knead with 500 g flour and 200 ml warm water with the dough hooks of the mixer to a smooth dough. Wrap in foil, chill for about 1 hour.
For the filling, meanwhile, dice the chorizo. Peel, wash and chop the potatoes. Clean, wash and cut the peppers into thin strips. Heat 2 tbsp. lard in a pan. Brown the potatoes for about 2 minutes.
Add the chorizo and fry vigorously. Add paprika and fry for about 1 minute more. Season with salt and pepper. Stir in Ajvar. Bring to the boil briefly and allow to cool.
Divide the dough into thirds and roll out thinly (approx. 2 mm) on a lightly floured work surface. Cut out a total of 12 circles of approx. 13 cm Ø and 12 circles of approx. 8 cm Ø. Always knead the dough remains with the next third of the dough, roll out and cut out.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
Grease the recesses of a muffin tray (12 recesses). Line with 13 cm dough circles, press down lightly. Spread the filling in them and press down a little. Fold the upper edges of the dough inwards over the filling.
Whisk egg and milk. Spread the edges of the dough with it. Cover with smaller circles and press down gently at the edges. Spread the lid with the rest of the egg milk. Prick approx. 4 holes in each pastry with a wooden skewer (this allows the water vapour to escape).
Bake in a hot oven for 22-25 minutes. Remove and serve.