1 1/2 c. onions, minced
1/2 c. shortening
1 lb. ground beef
1/4 c. seedless raisins
1/4 c. pine nuts
1/2 c. sweet red pepper, minced
4 tsp. salt and pepper
1/4 tsp. oregano
4 hard-cooked eggs, minced
5 c. flour
3/4 c. butter
1 c. water
24 stuffed green olives
1 egg, lightly beaten
1 tsp. sugar (optional)

Saute onions in shortening until golden. Add meat and cook, stirring frequently, until lightly browned. Add raisins, pine nuts, red pepper, 1 1/2 teaspoons salt, pepper, and oregano. Blend thoroughly. Cool. Add hard-cooked eggs. Chill for at least one hour. Sift together flour and remaining salt. Cut in butter until mixture resembles coarse meal. Add water, a little at a time, stirring lightly with a fork, using just enough water to hold ingredients together. Shape into a ball. Chill for 30 minutes.

Roll dough 1/8 inch thick on a lightly floured board. Cut into 3 1/2 inch circles. On half of each round place an olive and a rounded tablespoon of the meat mixture. Fold dough over meat and moisten edges; seal securely by pinching with lightly floured fingers. (May be frozen at this point.) Place on ungreased baking sheet. Combine lightly beaten egg and sugar. Brush over pastries. Bake at 450 degrees for 20 minutes. Makes 2 dozen.