Mixture:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard
5 to 6 tablespoons cold water
Pulse the flour and salt together, then add the lard in small pieces and mix until a granulated consistency is reached. Add the cold water and stir gently with a fork until the dough comes together in a ball. Divide the dough in half and shape into two balls. Roll out one part to a thickness of about 1 cm, roughly. Make a circle about 4 cm larger than the form being used, place lightly in the mold. Fill and close the other half of the dough in the same manner.
Filling:
One egg, slightly beaten
1/3 cup milk
2 tablespoons cold water
1/2 cup breadcrumbs
1/2 pound ground beef
250 grams ground pork
1/2 cup chopped onion
2 tablespoons chopped green pepper
1/4 cup tomato puree or catchup
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
Pinch of nutmeg
Mixture:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard
5 to 6 tablespoons cold water
Pulse the flour and salt together, then add the lard in small pieces and mix until a granulated consistency is reached. Add the cold water and stir gently with a fork until the dough comes together in a ball. Divide the dough in half and shape into two balls. Roll out one part to a thickness of about 1 cm, roughly. Make a circle about 4 cm larger than the form being used, place lightly in the mold. Fill and close the other half of the dough in the same manner.
Filling:
One egg, slightly beaten
1/3 cup milk
2 tablespoons cold water
1/2 cup breadcrumbs
1/2 pound ground beef
250 grams ground pork
1/2 cup chopped onion
2 tablespoons chopped green pepper
1/4 cup tomato puree or catchup
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
Pinch of nutmeg
Mix the egg, milk, and water
Add the breadcrumbs
Brown the beef and pork together with the onion and green pepper until the meat is lightly browned, stirring occasionally
Add the tomato puree or catchup, salt, cinnamon, and nutmeg, then mix in the breadcrumbs
Place the mixture in the dough, covering the mold and closing with the second part of dough
Cut slits to allow steam to escape
Bake in a hot oven for 20 to 25 minutes
Serve hot with a white sauce and some cooked vegetables and mustard.
