Ingredients

2 Tbsp. olive oil
1 medium onion, finely chopped
1 med. green pepper, seeded and finely chopped
1 med. tomato, chopped
1/4 lb. ground beef chuck
1/2 C. chopped green olives
1 hard-cooked egg, chopped
1/4 C. raisins
1/2 tsp. black pepper
1 Tbsp. sugar
3 1/4 C. + 1 Tbsp. flour
1/4 tsp. salt
6 Tbsp. butter
3/4 C. water
fat for deep-frying

Cooking Instructions

Heat the oil in a saucepan. Add the onion, green pepper, tomato and beef and cook until onion wilts. Add the olives, egg, raisins, black pepper and sugar. Blend. Blend all but 1 Tbsp. of the flour with the salt. Melt 1 Tbsp. of the butter and reserve. With a pastry blender or two knives, cut the remaining butter into the flour mixture. Add the water and mix well. Let stand for 10 minutes. Roll out pastry to 1/8″ thickness or less. Brush with the reserved melted butter and sprinkle with reserved flour. Fold half the dough and roll again to 1/8″ thickness or less. Cut into thirty two 2″ rounds. Arrange a teaspoon of the filling on sixteen of the rounds. Top with remaining rounds and seal with fork tines. Prick tops. Repeat with second half of the pastry. Fry the turnovers in deep fat heated to 375º for 5-7 minutes, or until golden brown on both sides. Drain on paper towels.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)