1 tablespoon of butter

1 cup of flour

½ pack of baking powder

1/3 cup of water

1 tablespoon of yogurt

1.5 teaspoons of salt

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To open the dough;

2 handfuls of flour

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for inside,

200 g minced meat

juice of 1.5 onions

1/5 cup of water

½ teaspoon of black pepper

Salt

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In a mixing bowl, combine 1 glass of flour, 1/3 glass of water, 1 tablespoon of yogurt, 1 teaspoon of salt, 12 packet of baking powder, and 1 tablespoon of melted butter. When the dough has reached the desired consistency, begin kneading with your hands. Put 2 tablespoons of flour on the counter and take the dough out of the bowl, kneading it thoroughly. A good and tasty dough is soft and easy to roll out. It should not, however, stick to the hand. According to this, you can maintain the consistency of your dough by adding flour or water. Divide the dough into 6 equal parts and begin rolling it by pressing it with your hand to collect it. Dome your hand and gently roll it to form the perfect ball shape. If desired, leave the meringues to rest for 10-15 minutes. Pass 1.5 onions through the kitchen chopper and mash well to dilute and flavor the minced meat, which is an ingredient in raw pastry. Strain the water through a fine-mesh strainer and combine it with 200 g of minced meat. If your onion isn't juicy enough, add 1/5 cup more water. This ratio will vary depending on the mince, so add as much water as your mince requires. It is critical that the minced meat has a mashed texture. Season with 12 teaspoon black pepper and 12 teaspoon salt and thoroughly mix the ground beef. To open the dough meringues, flour both the counter and your rolling pin and open it slowly and evenly on all sides, without pressing too hard. Make the dough slightly oval in shape. After shaking off the excess flour from the rolled-out dough, divide the minced meat into 6 equal parts. Take a piece of it and place it on one end of the dough, spreading the ground meat by pressing it. Cover the other end of the dough with your fingers and cut the ends off with a tea saucer. It will look like a half moon.To fry our raw pies, add a generous amount of olive oil to the pan. It will be enough to cover about 12 or 1 cm of the pan with oil. If there isn't enough oil in the pan, the pastries will be more like pancakes, whereas a lot of oil is required for them to be well fried and swell. Make sure the pastries are cooked in the hot pan without being overly compressed. When your raw pastries are nicely browned, they are ready to eat.

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