Country of origin: Argentina

FILLING:
1 pound ground beef
½ cup onions, chopped
8 green olives, chopped
1 teaspoon salt
¼ teaspoon oregano

PASTRY:
1 ¼ cup flour

¼ teaspoon salt

½ cup butter (or margarine, or shortening)
¼ cup ice water

FILLING: Brown the ground beef and onions in a frying pan until meat has lost all its pink color.
Stir in the remaining ingredients. Drain the mixture well, and allow it to cool. To prepare the pastry, stir together flour and salt. Cut in the butter until mixture resembles coarse meal. Slowly stir in ice water until it can be kneaded and rolled out. May not need all the water. Divide the dough in half, refrigerate the remaining half while you roll out the dough, very thin. Cut rounds using a biscuit cutter or a drinking glass. Lay aside dough remnants. Roll out and cut the refrigerated dough, setting aside the remnants from cutting dough. (The only reason you lay the remnants aside is to avoid add as much flour to the dough by repeatedly rolling out and re-rolling out the same piece of dough.) Gather the remnants, knead and roll out again, cutting more rounds.  Place half the rounds on a cookie sheet.  Place about 1/4 cup of meat filling in the center of each round. Pick up each round of dough, quickly moisten the dough and place over the meat filled round. Lightly press to seal, press edges lightly with a fork all the way around to close. Bake at 350 degrees 10-15 minutes until brown.  Serve hot with chimichurri. (see recipe)