Boil the eggs in 700 g water for nine minutes, discard the water, peel and chop. Finely dice the onion. Slice the flank thinly across the grain, then cut into cubes no larger than 5 mm.

Ingredients

• 600 gBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw
• 600 gPie crust, deep dish, frozen, unbaked, made with enriched flour
• 30 gOlives, pickled, canned or bottled, green
• 100 gEgg, whole, raw, fresh
• 150 gOnions, raw
• 20 gOil, olive, salad or cooking
• 3 gSalt, table
• 700 gBeverages, water, tap, drinking not counted – removed

Method

1. Boil the eggs in 700 g water for nine minutes, discard the water, peel and chop. Finely dice the onion. Slice the flank thinly across the grain, then cut into cubes no larger than 5 mm.
2. Fry onion and beef in oil at 175 °C for 10 minutes.
3. Stir in olives, egg and salt; cool filling 5 minutes.
4. Divide the pastry into twelve 50 g pieces and roll each to about 13 cm across. Put about 59 g cooled filling on each, fold, crimp the edges and bake on two trays at 200 °C for 20 minutes until golden.