Village pie

Preparation steps

• First prepare the filling which can be anything you make for pies, spinach, chard, nettles, onions with minced meat, it is to taste, and in my case it is made like this: chop the onion and fry in a little oil well to soften (fry on over low heat) add tomato puree and ground pepper and continue frying, adding a little water so that it does not burn (100ml) when the water evaporates and the onion softens well.
• Put salt in the sifted flour, add oil and lukewarm water, kneading all the time until you get a smooth non-stick dough. Divide the dough into 5 of the same and one smaller ball
• Leave for 15 minutes to rest and then take a rolling pin and develop a crust larger than a baking tray for one spread bag. When developing the crust, pour corn flour so that it does not stick to you and it develops more easily. Dry the bark a little (until you develop everything)
• When the crusts are ready, take the pan No. 40, oil it and start stacking the pie. unsalted so I salt it) the oil is sprayed on the whole crust, I put the oil in one bowl and spray with a spoon, put the second over the first one in the same way and stack five crusts, keep the smaller one for the end and develop the last one so that you don't dry a lot). Put a cold filling in the middle of the crust and spray the last crust with oil again, like all the others and the ends that start hanging over as in the picture. Sprinkle the folded ends with oil. think me it is just right for the whole pie 250 ml)
• Bake the pie at 220 C until it turns brown. I think I was clear if something is not clear feel free to ask me