Peel, dice and fry the onion in the butter/margarine in a frying pan. Add the meat and fry until brown. Add the tomato purée, oregano and muscovado sugar. Season with salt and pepper. Distribute the meat mixture on top of the buns. Stick an olive on each of the toothpicks and stick two into the top of each bun. Cut four tongues from the red pepper and press into the meat.
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