Crust

• 2 1/4 cups all-purpose flour
  
• 1 ½ teaspoons salt
  
• ½ cup cold unsalted butter, cut into ½ inch cubes
  
• 2 eggs
  
• ½ cup ice water
  
• 1 tablespoon distilled white vinegar
  
• 1 tablespoon milk
  

Filling

• 1 package Harmony Valley Vegetarian Hamburger Mix, prepared according to directions on the package
  
• ¼ cup Extra Virgin Olive Oil (EVOO)
  
• 1 large onion, finely chopped
  
• 1 red bell pepper, seeds and stem removed and finely chopped
  
• 2 jalapeno peppers, seeds and stem removed, minced
  
• 1 medium potato, peeled. Boil and finely chop
  
• 2 hard-boiled eggs, finely chopped
  
• ¼ cup green olives, finely chopped
  
• 2 tablespoons raisins
  
• 1 tablespoon ground paprika
  
• 1 tablespoon fresh parsley, chopped
  
• TT salt and ground pepper
  
• 1 tsp garlic
  
• 1 tsp pepper
  
• 1 tsp salt
  

1. To make the crust, sift the flour and salt into a large bowl. Work the butter into the flour using your fingers or a blender with pastry attachment. Blend until the consistency of corn meal with some roughly pea-size butter lumps.
   
2. Beat together 1 egg, 1/3 cup cold water, and vinegar in a small bowl.
   
3. Add to the flour mixture, stirring with a fork until just incorporated. Slowly add more the remaining water until mixture sticky, but starting to firm up.
   
4. Turn out the mixture onto a lightly floured surface and gather together, then knead gently with the heel of your hand once or twice. Just enough to bring the dough together.
   
5. Form the dough into a flat rectangle, wrap in plastic, and chill for at least an hour.
   
6. Preheat the oven to 400°F.
   
7. Sauté the Harmony Valley Vegetarian Hamburger Mix in 2 tablespoons EVOO until browned and cooked through. Set aside in a bowl.
   
8. In a separate skillet, sauté the onion, bell pepper, and jalapenos until the onions are golden brown.
   
9. Combine the remaining ingredients and the cooked Harmony Valley Vegetarian Hamburger and mix well.
   
10. Divide the dough in two and roll out to a thickness of 1/8 inch. Cut into 7 inch circles.
    
11. Spoon the filling onto one half of each, leaving room to fold the dough in half around the filling. Press the edges with the tip of a fork and cut a 1 inch vent in the top.
    
12. Place on an ungreased baking sheet.
    
13. Beat together the remaining egg and milk to make the glaze.
    
14. Bake for 15 minutes.
    
15. Brush the tops with the glaze and bake for an additional 15 minutes until golden brown.