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1
Finely chop the onions, peel the carrot, and finely chop or use a cheese grater to grate the carrot.
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2
Heat the pan with olive oil, add the garlic, and once it's fragrant, add the ground beef.
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3
Lightly season with salt and pepper, and stir-fry until it becomes crumbly and it turns brown.
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4
Add the onions, carrot, chopped raisins, and green olives, and continue stir-frying.
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5
Pour in the tomato sauce and Japanese Worcestershire-style sauce, sprinkle in the soup stock granules, cumin, and oregano, and simmer over low heat for 10 minutes.
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6
Transfer the filling into a bowl to let it cool down.
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7
Once the bread dough (or pastry dough) has finished the 1st rising, roll it out into 10 cm diameter circles.
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8
Put 1 tablespoon of the cooled filling and a thinly sliced boiled egg on top of each portion of bread dough.
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9
Fold the dough into half, seal the edges like you're making gyoza dumplings, and press a fork around the borders to seal them up tightly.
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10
Brush the surface of the dough with the beaten egg, bake in the oven preheated to 180C for 15 minutes until nice and golden brown, and they're done.
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11
If you're able to find green olives stuffed with pimento, I strongly recommend you use them.
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12
You'll get much closer to the authentic taste!
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13
You can also make them using either 2 wonton skins or 2 spring roll wrappers.
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14
Put the filling on the 1st sheet of wrapper as shown in the photo, and lay the other wrapper on top.
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15
This are Brazilian-style fried wontons - it's the same filling wrapped with wonton skins and then deep-fried.
