Heat olive oil in a skillet over medium heat.

Sauté the onions and green bell peppers until tender for about 6-8 minutes.

Transfer them to a bowl.

In the same skillet, add the chorizo, ham, and veal.

Cook until the veal loses its color.

Reduce heat, add the cooked onion and pepper mixture, chopped tomatoes, salt, and pepper.

Simmer for an additional 10 minutes.

Remove from heat and stir in the chopped hard-boiled egg.

Set the filling aside.

Prepare the Dough: If using store-bought puff pastry, follow package instructions for thawing.

If making dough from scratch, mix flour and salt in a bowl.

Add salad oil and water.

Knead until the dough holds together.

Wrap in plastic and let it sit for 30 minutes.

Preheat the oven to 350°F (175°C).

Roll out the puff pastry to ⅛-inch thickness.

Cut 6 (6-inch) rounds and place them on a baking sheet.

Divide the filling among the rounds, leaving space at the edges.

Roll out the remaining puff pastry to ⅛-inch thickness.

Cut into 1-inch strips and 6 (2-inch) rounds.

Arrange the strips in a circle around the edge of each filled round.

Layer a second strip slightly overlapping the first.

Place a 2-inch round in the center, slightly overlapping the strips.

Fold up the sides of the bottom dough and press to seal.

Bake the pies for 25-30 minutes until the puff pastry turns golden brown.

Allow the pies to cool slightly before serving.

They can be served warm or at room temperature.