MATERIALS:

1 kg minced lamb or beef

1 handful chopped onion

2-3 tablespoons tomato paste

3-4 tablespoons butter

parsley

cinnamon

Water 5 cups milk

8-10 nuts

7-8 eggs

16 sheets of pastry

1 handful of grated cheese

Salt and pepper




RECIPE:

- Fry the onions in butter.

- Put the meat and when toast.

- Add one cup water, tomato paste, parsley, cinnamon, salt and pepper.

- Allow to simmer for an hour.

- Soak and knead with milk nuts.

- Pour the cream into the pan with the meat after removing from the fire.

- Add well-beaten eggs and grated cheese.

- Mix well and the filling is ready.

- Spread on greased baking sheets half, and buttered them, one by one.

- Pour the mixture over the filling and poured well, so everywhere has the same thickness.

- Cover top with remaining buttered sheets.

- Cut the excess of the upper leaves.

- Wet leftovers bottom sheet and turn in the pan.

- Bake the pie.