Categories: Beef, Appetizers 
      Yield: 24 servings 
  
      4 c  All purpose flour                   2 ts Each ground coriander, 
      1 ts Salt                                     -cumin, and tumeric 
  1 1/4 c  Shortening                          1 ts Each ground allspice and 
      6    To 8 Tbsp ice water                      -cinnamon 
           Filling:                            1    Green bell pepper, stemmed, 
      1 lg Onion, diced fine                        -seeded, and finely chopped 
      4    Garlic cloves, minced               4    Tomatoes minced 
      3    Jalapeno chilies, seeded,           1 bn Green onions, minced 
           -stemmed, and minced                     Salt and pepper to taste 
      3 tb Vegetable oil                       2    Eggs, lightly beaten 
    3/4 lb Ground beef                     
  
  Servings: 24 patties 
   
  Pastry: 
   
  Preheat the oven to 400 deg F.  To make the dough: place the flour and salt 
  in a large bowl; mix well.  Cut the shortening into small pieces about the 
  size of walnuts.  Add to the flour and, using your fingers, rub the flour 
  and shortening together, making a coarse, mealy dough.  Add the ice water 
  and gather the dough into a ball.  The dough should be firm and not sticky. 
  If the dough is too dry, add a little more water, but if the dough is too 
  sticky, add just enough flour to make it form a ball. Divide the dough into 
  2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours 
  or up to 2 days. 
   
  To make the filling: in a large skillet, cook the onion, garlic, and 
  chilies in the oil over moderate heat for about 10 minutes, stirring from 
  time to time.  Add the beef, herbs, spices, bell pepper, and tomatoes, and 
  cook over high heat for 5 minutes, stirring constantly until the mixture is 
  thick and saucy.  Add the green onions and cook for 1 minute. Season with 
  salt and pepper and cool to room temperature. 
   
  To assemble the patties:  on a lightly floured surface, divide each ball 
  into 2 equal balls, so that you have 4 equal balls.  Flatten into disc 
  shapes, then divide each disc into 6 equal pieces and roll each into a 
  ball.  Roll each ball into a 3 1/2 inch diameter circle.  Brush the edges 
  with beaten egg.  Place about 1 tablespoon of filling on one side of each 
  circle, leaving a 1/4 inch border.  Fold the dough over, making a half-moon 
  shape.  Seal the edges with the tines of a fork, and brush with the 
  remaining egg. 
   
  Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the 
  patties are golden brown.  Remove from the oven and serve immediately. 
   
  Source: Rolled, Wrapped, and Stuffed by Janet Hazen Posted by Linda Davis