1/2 lb. ground beef
2 cloves garlic
1 lg. onion
4 tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
2 tbsp. tomato paste
Salt & pepper
Oil for frying
Pie Pastry

Chop the onion and garlic; saute in the butter. Add the ground beef and cook for about 10 minutes, stirring often. Stir in tomato paste, cinnamon, cayenne, salt and pepper. Roll the pastry as thin as you can without breaking it. Use a glass, cut in rounds. Place about a teaspoon of meat mixture on each round and fold. Press around edges to make a decorative border and seal it. Fry in very hot oil until golden brown.

PIE PASTRY:

1 1/2 c. flour
6 tbsp. butter
2 tbsp. butter
1/2 tsp. salt
2/3 tbsp. ice water

Sift the flour and salt into a bowl. Cut very cold butter and butter into small pieces and add to flour. Use 2 knives or a pastry cutter and cut butter mixture into the flour and quickly as possible you can use your fingers. (If it easier you want to get it mixed well before the fat gets too soft.)

When it resembles bread crumbs, stir in the water. Form into a ball and chill for about 20 minutes before rolling out and make the puffs for the meat puffs.