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THE SAUCE IS BEST MADE THE DAY BEFORE THE PASTIES ARE REQUIRED:
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1. Heat the fat and fry the onions slightly, add the meat, salt and sufficient water to cover and simmer for 1 hour.
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2. Now add the raisins, the chilies, if used, the marjoram and parsley and cook until the meat is tender.
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3. Thicken slightly with flour and water and cook for another 5 minutes; allow cooling.
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PASTRY:
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1. Now prepare the pastry by stirring the flour and salt into the hot lard.
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2. When it has cooled, roll half of it out thinly.
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3. At intervals of 3 inches over the pastry put 2 teaspoons sauce plus a slice of hard-boiled egg and a stoned olive.
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4. Cover with the remaining pastry, thinly rolled, pat gently round the mounds of filling and cut round the shapes with a pastry wheel.
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5. Fry in boiling fat.
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6. Reshape the odd pieces of pastry and repeat the process until all the pastry is used up.
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7. Serve hot, sprinkled, if desired, with caster sugar.
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