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1
To make the dough, dissolve the yeast in the warm water.
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2
Mix together in a bowl the flour and salt.
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3
Add the egg, then stir in the warm milk, butter, and the yeast mixture.
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4
Turn onto a working surface and knead a minute or two, just until the dough is smooth and no longer sticky, adding more flour as necessary.
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5
Place the dough in a bowl greased with oil, turning to coat with the oil.
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6
Cover with a towel and leave in a warm spot until doubled in bulk, about 1 1/2 hours.
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7
Meanwhile, prepare the filling.
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8
Heat the olive oil in a large skillet and saute the onion, garlic, and green pepper until the green pepper is tender.
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9
Add the meat and cook over a high flame until it begins to brown.
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10
Season with salt and pepper.
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11
Add the tomato paste, water, wine, and red pepper.
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12
Cover and cook 10 minutes.
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13
Divide the dough into thirty-two 1 1/2-inch balls.
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14
Roll each into a 3-inch circle.
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15
Place 1 tablespoon of the filling in the center of each circle, pull up the sides, and pinch to seal.
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16
Heat the frying oil, at least 1 inch deep, in a skillet.
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17
Lower the heat to medium and fry the meat pies slowly, turning frequently, until they are golden.
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18
Drain.
