Beef, turkey, chicken, pork, etc.
+1 yolk for glazing the pie
Active dry yeast
or 25g fresh yeast
Step by step
Begin by preparing the filling. Grind the meat together with the onion, add 1 egg, salt, pepper, and mix well.
Warm the milk (not hot), mix it with sugar and yeast, and leave it for 10 minutes until it starts to foam.
Add the buttermilk, 1 egg, salt, and oil. Mix well.
Incorporate the flour and knead the dough.
Transfer the dough to a floured surface and knead until it becomes uniform.
Place the dough back in the bowl, cover with a towel, and let it rise until doubled in volume.
After rising, divide the dough into 2 pieces.
Roll each piece into a 5mm-thick sheet.
Use a glass (6-7cm diameter) to cut out rounds.
Place 1 teaspoon of minced meat in the center of each round, leaving the edges free.
Sprinkle grated cheese over the meat.
Fold the half-rounds in half again.
Turn to the "feet" and pinch the bottom corners.
Grease a 28cm diameter tray with oil or butter, and arrange the pie pieces next to each other.
If using a filling that might leak, line the tray with baking paper.
To form the center, take a dough round with meat and cut it in half.
Overlap the halves slightly.
Roll the overlapped halves.
Place the rolled dough in the center of the pie.
Brush the pie with egg yolk and let it rise for 20-30 minutes.
Bake in a preheated oven at 180°C (356°F) for 35-45 minutes, until golden brown. Let it cool before serving.
Serve by cutting slices like a classic pie or pulling apart the individual pieces.