2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening or lard
Picadillo filling
Milk (optional)

Stir together flour, baking powder, and salt. Cut in shortening until mixture resembles cornmeal. Add 1/3 cup cold water a little at a time until mixture forms a ball. Divide dough into 20 parts. On floured surface roll each to a 5 inch circle. Place 1 tablespoon Picadillo filling on each. Moisten edges with water; fold in half, pressing edges with fork to seal. Place on baking sheet and brush with milk. Bake in 425 degree oven 15-18 minutes or until golden brown. Makes 20.

PICADILLO FILLING:

1 lb. ground beef
1 sm. onion, chopped
1 clove garlic, minced
Sm. can chopped black olives
2 tsp. crushed dried chilies
1 1/2 tsp. cumin seeds
1 1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
1/4 c. snipped parsley

In skillet, brown ground beef, onion, and garlic. Drain excess fat. Stir in remaining ingredients. Cover; simmer 20-25 minutes.