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1
For the pastry: Stir the flour and salt together in a large bowl.
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2
Beat water, egg, egg white and vinegar together in a small bowl.
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3
Cut butter into the flour mixture.
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4
I do this with my hands until it resembles crumbs.
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5
Make a well in the center of the flour and add wet ingredients.
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6
Stir until it forms a smooth dough.
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7
Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour or up to overnight.
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8
(It can also be frozen.)
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9
For the filling: Remove the stem and seeds from the pepper and peel the onion and garlic.
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10
Finely chop all of them.
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11
Heat a drizzle of oil in a large saute pan over medium heat.
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12
Saute onion and bell pepper until translucent then add garlic and cook for 5 minutes longer or until golden.
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13
Add tomatoes and roast beef (and bay leaf if using).
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14
Let it simmer until most all of the liquid has evaporated, shredding the roast beef and breaking up the whole tomatoes as you stir.
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15
When most of the liquid is gone, remove from heat and let it cool.
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16
Remove dough from the refrigerator, unwrap it and cut into 10 equal balls.
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17
On a lightly floured surface using a rolling pin, roll each ball into a 6 circle.
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18
Remove the bay leaf.
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19
Put about a 1/2 cup of filling in the center of each circle, fold, and seal edges with a fork (pastry should be full but filling should not spill out).
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20
I usually divide the filling into 10 sections and fill each pastry as much as I can.
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21
Heat oil in a deep pot or your deep fryer, and make sure oil is deep enough that you cover the pies.
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22
Fry in medium hot oil until golden brown.
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23
Enjoy!
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24
Dough recipe adapted from Daisy Cooks!
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25
Cookbook.
