Flour – 500g
Melted butter or lard – 140g
Salt – 2 ½ teaspoons
Cold water – approximately 200 ml


Onions – 500g
Minced meat – 500g
Olive oil – 2 tbsp
Butter – 100g of b
Cumin powder – 1 tsp
Oregano – 1 ½ tsp
Ground dried chilli pepper (optional) – ¼ to ½ tsp
Sweet paprika – 1 ½ tsp
Freshly ground black pepper
Boiled eggs – 4
Green olives, chopped or whole – 24
Raisins – 50g

Cooking Steps


  1. In a bowl mix the flour and salt.
  2. Add butter (or lard) and water to the center of the mixture. Keep mixing with a fork until you form a dough.
  3. Remove from bowl and knead on a countertop until smooth.


  1. In a large frying pan, heat the oil or olive oil.
  2. Caramelize the meat quickly (if necessary, do this process two or three times, so that the meat does not release water).
  3. Reserve the meat and in the same frying pan add the butter and let it melt.
  4. Add the cumin, oregano, chili pepper and paprika and let them fry quickly.
  5. Add the onion and fry quickly, without browning.
  6. Mix the onion into the reserved meat. Add salt, pepper, eggs, olives and raisins.
  7. Place the filling in the refrigerator to cool thoroughly (1 to 2 hours).


  1. Divide the dough in half, each half into four parts and each part into 3.
  2. Form 24 balls with the pieces.
  3. Knead each ball with your hand and finish rolling it out with a rolling pin until you get a circle approximately 13 cm in diameter.
  4. Place the filling in the center of each circle and brush the edges with water. Close as you like.
  5. Brush with yolk beaten with a little milk.
  6. Bake in a strong preheated oven (260ºC) for 10 to 15 minutes.

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