MEAT FILLING:

1 med. onion, finely chopped
1/4 c. (1/2 stick) butter
1 1/4 lbs. ground chuck (preferably ground to order from meat that you select)
3/4 tsp. salt or to taste
1/4 tsp. black pepper or to taste
1 tbsp. plus 1 tsp. ground cumin
1/4 tsp. cayenne pepper
2 hard-boiled eggs, chopped finely
1/3 c. raisins
1/3 c. green olives (without pimento), coarsely chopped

PASTRY (SEE NOTE) :

3 1/2 c. flour
1/2 tsp. salt
3/4 c. lard
Approximately 1 c. water

GLAZE:

1 egg yolk
1 tbsp. milk

Cook onion in butter over moderately low heat until soft, about 10 minutes. Remove with slotted spoon. Add meat and cook until just brown but not dry. Put onion back in pan and season with salt, black pepper, cumin, and cayenne pepper. Let cool completely. Mix in eggs, raisins, and olives. Filling may be made in advance and kept in the refrigerator.

Mix flour and salt together. Cut in lard. Add water gradually, stirring with a spoon, until dough just holds together but is not wet and sticky. Turn out onto a floured surface and knead lightly. Let rest for 15 minutes. Divide in half. Roll each piece out as thinly as possible (about 1/16 inch). Cut into 4 to 5- inch rounds, using the top of a canister or a small, sharp saucepan lid to make the pattern. Dust each round lightly with flour, stack, and set aside.

Put about 2 tablespoons meat filling in the center of each round. Dip your finger in cold water and run it around the edge. Fold the pastry in half and press with the finger to seal it. Press again with the tines of a fork. Pierce top of turnover once with fork to allow steam to escape. Repeat this procedure until rounds and filling are used up.

Beat egg yolk with milk to make glaze. Brush turnovers lightly with glaze, if desired. Bake at 400 degrees until browned, about 17 minutes. Makes about 24.