PASTRY:

1/2 c. shortening
1 1/4 c. bread flour
1 tsp. salt
1 c. cold water

Sift flour and salt; add shortening. Mix until it makes soft dough. Roll out 1/8 inch thick. Cut into rounds with biscuit cutter. In center of each pastry, put 1 teaspoon filling in center. Fry in deep fat until brown. Drain on paper towel and serve as an hors d'oeuvres.

FILLING:

1 1/2 c. lean hamburg (lamb or beef)
1/2 c. onions, chopped finely
1/4 c. pine nuts
1 tsp. salt
1/4 tsp. pepper

Saute onions in 2 teaspoons shortening. Add all ingredients. Fry until meat loses its pink color. Stir occasionally. Pour off excess fat. Season to taste. Salt and pepper. Makes about 30.