| How To Cook: |
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1. Saute the onions in the dripping and add half the chilies.
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2. Place the meat in a basin; pour some boiling water over and strain.
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3. Transfer it to a plate, season with salt and add the remaining chilies and the vinegar. Leave to stand.
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4. Make a rather stiff pastry, knead it and then leave for 15 minutes wrapped in a floured cloth.
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5. Take a small piece and knead into balls; roll these out one at a time, to form rounds.
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6. Place a little meat, onion mixture and chopped egg in each and fold over as for Cornish pasties.
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7. Prick the top with a fork and bake in a hot oven (450°F) for about 12 minutes,
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