1 tablespoon olive oil
1/3 cup finely chopped onion
2 cloves garlic, finely chopped
1/4 cup pine nuts
1 pound ground American lamb
1/2 cup chopped pimento-stuffed Spanish olives
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
3/4 teaspoon pepper
5 dashes red pepper sauce
1 egg
1 tablespoon water
2 recipes pastry for double crust pie, rolled 1/16-inch thick

In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3 to 5 minutes, stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper and red pepper sauce; set aside.

Preheat oven to 375ºF. In small bowl, make egg wash by beating together egg and water; set aside.

Using cookie cutter, cut 4-inch rounds out of pastry. Top each round with a tablespoon of filling. Fold over to make half moon; crimp edges to seal. Cut three 1-inch slits in top of pastry.

Brush with egg wash. Place on greased cookie sheet. Bake in oven for 20 to 25 minutes until golden brown. Serve warm or cold.