2/3 lb. ground beef
1/4 cup onion, chopped
1/2 cup red bell pepper, chopped
3 aji chilies, stems and seeds removed, chopped (or substitute 3 jalapenos)
1 cooked small potato finely diced
15 green olives, chopped well
1 tablespoon capers, rinsed, drained and chopped
3 tablespoons raisins
1 tablespoon ground paprika
1 tablespoon fresh parsley, chopped
2 hard-boiled eggs, chopped
salt and black pepper, freshly ground
1/2 cup butter, softened
1 (4 ounce) package cream cheese, softened
1 cup sifted all-purpose flour
Starting the day before, combine butter and cream cheese together until smoothly blended and then beat in the flour. Next, shape dough into a smooth ball and wrap in foil or cling wrap. Once done, refrigerate overnight (can last a few days).
Then on the day you wish to eat, prepare the filling as follows:
Start by sauteing the beef in a heavy skillet until almost browned. Then, add the onion, bell pepper, and chilies and continue to saute until the onions
are soft. Next, add the potato and continue to cook for an additional minute. Be sure to pour off any accumulated fat.
Next, combine all the remaining ingredients in a large bowl, add the meat and remaining mix well. Now heat the oven to 375 degrees Fahrenheit.
Remove the dough from refrigerator about 15-20 minutes before using and roll the chilled dough thin.
Cut with a 3 or 4 inch round cookie cutter and place small spoonful’s of filling in center of each round – be sure to moisten edges with water.
Finally, fold round over and press edges together and then bake on ungreased cookie sheet 15 to 20 minutes.