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BEGIN MAKING THE FILLING 12 HOURS BEFOREHAND:
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1. Chop the meat.
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2. Heat the lard and fry the chopped onion and tomatoes, then add the gelatin (previously dissolved in ˝ cupful water) and the stock.
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3. Add half the chopped meat, bring to the boil, and then put aside in a cool place for 12 hours.
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4. The next day add the rest of the meat (raw), the potatoes, peas, salt or sauce and seasoning to taste.
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PASTRY:
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1. Sieve the flour; melt the lard, add the sugar and salt and leave to get slightly cool, then stir gradually into the flour, together with egg yolks and water.
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2. Roll out, cut into saucer-like rounds and put on each a portion of meat filling, a few sultanas, an olive and a few pieces of egg.
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3. Fold over envelope fashion, rolling the edges to keep the filling from oozing out.
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4. Bake in a moderately hot oven (425°F) for 15 minutes.
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5. Serve hot or cold.
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