¼ Medium Onion Finely Chopped
¼ Green Bell Pepper Minced
3 Lg. Cloves Garlic Minced
¼ Tsp. Cumin Seed Crushed
5 Lg. Stuffed Green Olives Finely Chopped
1 ½ Lbs. Extra Lean Ground Round
Salt and Pepper To Taste
Saute first four ingredients in a small amount of olive oil until onions are translucent. Add ground round and fry until meat is cooked through. Refrigerate until ready to use.
4 Cups All Purpose Flour
2 Tsp Baking Powder
½ Tsp. Salt
4 T. Butter
1 Cup Cold Water
Mix together dry ingredients, set aside. Beat eggs, add to dry ingredients and cut in the butter with a pastry cutter until dough crumbles. Add water a little at a time while kneading the dough into a ball. Divide into two even balls and roll the dough between your palms until it is a long rope (about 8"). Place ropes back into bowl, cover with a cloth and let sit in refrigerator for at least one hour.
Break off a piece about the size of a ping pong ball. Flatten with your hand and roll on floured surface until it is as thin as you can make it. Using a saucer, cut each piece into a round using a sharp knife. Put tablespoon of cooled filling into center then fold them over and seal the edges with a fork. Fry them in hot oil until golden brown.