Saute onion, green pepper, celery, garlic, and ground beef together until beef is brown. Drain. Add curry powder and saute 5 more minutes. Add seasoned salt, pepper, thyme, tomato paste, olives and hot pepper, and simmer, covered for 30 minutes. Cool. Melt butter over low heat. Unroll phyllo dough and cut into 1- half inch strips. Keep dough under a damp towel so that it doesn't dry out. Take out one piece at a time and pain it with melted butter. Place one teaspoonful of meat mixture at end of dough strip and fold corner over. Continue folding loke flag retaining triangular shape. Brush outside of triangle with butter. Repeat with remaining dough and filling. Chill puffs one hour or more covered with plastic wrap. Bake in preheated oven at 220ºC or 15 to 20 minutes or until golden. These are quite spicy and good with drinks. Makes approximately 60, which will serve 12. SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman