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| What You Need: |
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FOR THE FILLING
2 oz suet or dripping
8 oz raw beef or veal, minced
1 large onion, sliced
1 red or green pepper, seeded and finely chopped
2 oz seedless raisins
2 oz stoned green olives
2 hard-boiled eggs, chopped
Salt and pepper
FOR THE PASTRY
4 oz flour
2 oz butter
A pinch of salt
2 small eggs
2 oz lard
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| How To Cook: |
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1. Make the pastry in the usual way, roll out 1/8 inch thick and cut into 8 saucer-sized rounds.
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2. For the filling, heat the suet and fry the onion till brown; add the chopped pepper, salt and pepper and fry for 2 minutes.
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3. Now add the meat, raisins, olives and chopped eggs; cook gently for 4 minutes, then leave to cool.
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4. Put an equal amount of pastry filling on each round, moisten the edges and put another round on top; seal tightly.
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5. Bake in a moderately hot oven (425°F) for 15 minutes.
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