Meat With Chylopites In Dough

Filling: In a skillet, heat the olive oil over medium heat and sauté the meat with the onions for 5 minutes. Add the chylohpites and sauté for 1 minute. Season with salt and pepper, then add enough warm water to cook the pasta and meat until thickened. Remove from heat and stir in the parsley and chives. Let the filling cool.

Roll out the two sheets of Shortcrust pastry on a lightly floured surface using a rolling pin. Brush a round baking pan with olive oil and place one sheet of dough in the pan, allowing it to hang over the sides. Spread the filling evenly over the dough and cover with the second sheet. Fold the edges of the first sheet inward to create a thick border (crust).

Brush the pie with egg yolk and bake in a preheated oven at 180°C (355°F) on the fan setting for 50-55 minutes, or until the pie is golden brown. Serve warm.