Tiny Meat Pies

• 1 lb. ground beef
• 4 to 5 white onions, finely chopped
• 4 hot green chili peppers, chopped
• 3 to 4 hard-cooked eggs, chipped
• 15 ripe and/or stuffed olives, chopped
• Tabasco or hot sauce
• 2 bell peppers, finely chopped
• 1 Tbsp. oil
• salt and pepper
• paprika
• cayenne
• Worcestershire sauce
• pie crust for 3 double pie crusts or 9 single crusts

1. Cook onions, peppers and chilies in oil with meat until meat is done, but not too brown.
2. Salt and pepper.
3. Cool slightly.
4. Add eggs and olives; season to taste.
5. Chill overnight, if possible. Prepare pie crusts.
6. Roll dough thinly.
7. Cut in 3-inch rounds. Place 1 tablespoon of filling on rounds and fold over; pinch together at edges with a fork.
8. Bake at 450u0b0 for 20 minutes until brown.
9. Yields 90 servings.

ground beef, white onions, green chili peppers, eggs, olives, bell peppers, oil, salt, paprika, cayenne, worcestershire sauce, crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987073 (may not work)