Mix flour with 350 g water into smooth dough, knead 8 minutes and rest 20 minutes.

Ingredients

• 700 gWheat flour, white, all-purpose, unenriched
• 350 gBeverages, water, tap, drinking
• 600 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 500 gPotatoes, flesh and skin, raw
• 160 gEgg, whole, raw, fresh
• 80 gOlives, green
• 180 gOnions, raw
• 300 gTomato sauce, canned, no salt added
• 25 gOil, olive, salad or cooking
• 6 gSalt, table

Method

1. Mix flour with 350 g water into smooth dough, knead 8 minutes and rest 20 minutes.
2. Cook potatoes and eggs separately until tender, cool and dice small.
3. Fry beef and onion in 25 g oil at 175 °C for 8 minutes to 74 °C. Add tomato sauce, potatoes, egg, olives and salt and cook 8 minutes; then chill filling 20 minutes.
4. Divide dough into eight rounds, fill with chilled mixture, seal firmly and bake 25 minutes at 200 °C.