Olive oil (for greasing)
For the dough
1 1/2 cups of wheat flour for cube (240 g)
500 g of beef (rump or brisket) ground
1 small onion (70 g) finely chopped
2 tablespoons of salt
1/2 tablespoon of thyme
1/4 cup of water (60 ml)
For the filling
2 medium onions (200 g) finely chopped
1/4 cup of butter (50 g) melted
2 tablespoons of breadcrumbs
250 g of beef (pork or brisket) ground
1 tablespoon of salt
1/4 teaspoon of thyme
1/2 teaspoon of cinnamon
2 tablespoons of melted butter (for greasing)
Olive oil (for greasing)
For the dough
1 1/2 cups of wheat flour for cube (240 g)
500 g of beef (rump or brisket) ground
1 small onion (70 g) finely chopped
2 tablespoons of salt
1/2 tablespoon of thyme
1/4 cup of water (60 ml)
For the filling
2 medium onions (200 g) finely chopped
1/4 cup of butter (50 g) melted
2 tablespoons of breadcrumbs
250 g of beef (pork or brisket) ground
1 tablespoon of salt
1/4 teaspoon of thyme
1/2 teaspoon of cinnamon
2 tablespoons of melted butter (for greasing)
Grease a 21 cm x 25 cm diameter refractory mold with olive oil. Reserve
Prepare the dough: in a medium bowl, combine the flour, cover with 6 cups of water (1.4 liters), and let it rest for about 10 minutes
Drain in a fine-mesh sieve and press out any excess water with a wooden spoon
Transfer to a large plate, spread evenly, cover with plastic wrap, and refrigerate for about 1 hour
In a medium bowl, combine the reserved flour and remaining ingredients and mix until a homogeneous mass forms
Transfer to a processor and process until the dough is pasty
Return to the bowl, cover with plastic wrap, and reserve in the refrigerator
Prepare the filling: in a medium pan over low heat, caramelize the onion in butter, stirring occasionally, until it's soft (about 3 minutes)
Add the breadcrumbs and fry until lightly browned (about 1 minute)
Increase the heat to medium and add the ground beef
Cook, stirring occasionally, until the meat starts to brown (about 5 minutes)
Season with salt, thyme, and cinnamon. Reserve
Preheat the oven to 180°C (medium-high)
Place half of the reserved dough in a prepared refractory mold, pressing gently with a moistened hand to form an even layer
Cover with the filling, spreading it evenly
Place the remaining dough on top of the filling and press gently
Use a knife to make superficial cuts into squares of 5 cm
Roast in the preheated oven until lightly browned (about 30 minutes)
Remove from the oven and grease with melted butter
Serve.
