Filling:

• 1 large chopped onion
• 2 minced garlic cloves
• 1 chopped green pepper
• 1 diced celery stalk
• 1 tablespoon parsley
• 1 large chopped tomato
• 1 silver hot pepper or a few drops of Tobasco
• 2 tablespoons cooking oil
• 1 lb. ground beef seasoned with salt, pepper and nutmeg
• 1 bouillon cube
• 1 teaspoon cumin
• 2 tablespoons tomato paste
• ¼ cup capers
• ¼ cup chopped stuffed olives
• ½ cup raisins
• 2 tablespoons Worcestershire sauce

Sauté chopped vegetables in oil, add beef and cook until meat is no longer raw - add bouillon cube, cumin, tomato paste, and if necessary, a little water - simmer until done - add remaining ingredients and check for seasonings. Filling should be as "hot" as you like it.

Pastry: 

• 4 cups all-purpose flour
• 1 cup shortening (¾ cup Crisco and ¼ cup margarine)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 6 tablespoons Coffee Rich milk substitute) mixed with
• 6 tablespoons water

Mix dry ingredients with shortening, slowly add liquid, knead to a smooth ball, let stand 30 minutes. Roll out thinly on a very lightly floured board, cut into rounds, fill with 1 heaping teaspoon of above meat mixture, cover with another round, seal and crimp edges. Can also be made into oblong patties by folding dough over, sealing and crimping.

Fry in deep fat until golden brown. Makes 60 cocktail size.

"Chicken pastechis"

Sauté 1 lb. chicken and 11 of 2 lb. thigh with seasonings mentioned for beef. When ready, debone, cut into tiny pieces, add remaining ingredients and proceed as directed for beef pastechis.