1 large onion, finely chopped
1/2 cup green pepper, finely chopped
1 tablespoon butter or margarine
250g ground beef
Salt and black pepper to taste
1/2 cup canned corn
1/4 cup pitted black olives, without pits
1/4 cup pitted green olives, without pits
Pie crust dough (see basic recipe)
2 hard-boiled eggs, cut in half lengthwise and then into slices
1 egg white
Pie crust: 4 cups all-purpose flour
1 1/2 cups cold butter or margarine
10 to 12 tablespoons cold water
1 large onion, finely chopped
1/2 cup green pepper, finely chopped
1 tablespoon butter or margarine
250g ground beef
Salt and black pepper to taste
1/2 cup canned corn
1/4 cup pitted black olives, without pits
1/4 cup pitted green olives, without pits
Pie crust dough (see basic recipe)
2 hard-boiled eggs, cut in half lengthwise and then into slices
1 egg white
Pie crust: 4 cups all-purpose flour
1 1/2 cups cold butter or margarine
10 to 12 tablespoons cold water
Cook the onion and green pepper in butter or margarine until slightly golden
Add the ground beef and cook, stirring occasionally with a fork, until it loses its red color
Discard any excess fat, if present
Combine the salt, black pepper, corn, olives, and stir well
On a smooth surface dusted with flour, roll out the pie crust dough to a thin layer
Cut 36 rounds, each 10 cm in diameter
Place 1/2 tablespoon of filling on each round and top with 1/2 egg slice
Dip edges in water, fold in half, and press edges with a fork
Make slits on the surface to allow steam to escape
Baste with lightly beaten egg white
Bake in a hot oven (230°C) for 15 minutes
