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1
In a medium bowl, blend together the butter, cream cheese and salt until smooth.
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2
Stir in the flour, until the mixture is evenly crumbly.
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3
Sprinkle the milk over the flour mixture one tablespoon at a time, stirring with a fork until the dough is moistened enough to be formed into a ball.
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4
Press dough together, and knead for just a couple of turns.
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5
Flatten the ball slightly, wrap and refrigerate.
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6
Heat the oil in a large skillet over medium-high heat.
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7
Add the ground beef and onion, and cook until the beef is no longer pink.
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8
Drain off fat, and set aside to cool.
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9
Transfer the meat mixture to a bowl, and mix in the salt, egg, sour cream, blue cheese, olives and walnuts until well blended.
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10
Preheat the oven to 425 degrees F (220 degrees C).
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11
On a sheet of waxed paper, or between two sheets, roll the pastry out into a rectangle about 10x12 inches.
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12
Place the meat mixture down the center of the pastry, then bring the sides up around the filling, pinching together to enclose the filling completely.
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13
Use the waxed paper to pick up the roll, and roll it onto a baking sheet so that it sits with the seam on the bottom.
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14
Bake for 25 minutes in the preheated oven, or until the pastry is a nice golden brown.
