Whisk the flour and salt in a bowl.

Cut the butter into small cubes and add it to the flour.

Use a pastry cutter, fork, or clean hands to work the butter into the flour.

Once the mixture resembles coarse crumbs, stir in the eggs.

Slowly add water as you knead until the dough is hydrated enough to form a ball.

Wrap the dough in plastic and chill it for 1-2 hours.

Meanwhile, heat the oil for the filling in a large skillet over medium-high heat.

Add the onion, bell pepper, diced carrot, and celery—Sauté for 5 minutes or until the onions are translucent.

Then, toss the garlic into the skillet and cook for another 1-2 minutes.

Add the meat, salt, pepper, and granulated bouillon. Cook while breaking the meat apart with a wooden spoon until browned.

Create a little space in the center of the pan and pour in the tomato sauce and soy sauce.

Start stirring everything together once the sauces start to thicken slightly.

Stir in the tomatoes and Tabasco. Remove the filling from the heat once the tomato juices evaporate.

Taste and adjust the seasonings if necessary.

Divide the dough in half and leave half in the refrigerator.

Lightly flour your work surface and rolling pin.

Roll half the dough into a very thin sheet, aiming for the thinnest possible without tearing.

Cut the dough into rounds using a 3-4 inch cookie/biscuit cutter.

Fill each round with 1-1 ½ tablespoons of filling.

Lightly brush the edges with milk, fold over, and seal using the tines of a fork.

Transfer the pastechi to a baking sheet and continue until all are done.

Preheat the oven to 400 degrees Fahrenheit.

When all the pastechi are filled, brush their tops with milk, then bake for 20 minutes or until they're golden brown.