Fydjyn

// Ingredients

• Plain flour — 500 g
• Kefir — 250 ml
• Milk — 100 ml
• Dry yeast — 7 g
• Sugar — 1 tsp
• Salt — 1 tsp
• Vegetable oil — 2 tbsp
• Beef — 400 g
• Pork or lamb — 200 g
• Onion — 1
• Garlic — 3 cloves
• Stock or water — 100 ml
• Ground black and red pepper, salt
• Butter — 50 g

// Method

1. 01Dissolve the yeast with the sugar in warm milk, add the kefir, salt, oil and flour. Knead a soft dough and leave it somewhere warm for an hour until doubled.
2. 02Mince the meat with the onion and garlic, season with salt and pepper and add the stock — the filling should be juicy.
3. 03Divide the dough in two. Stretch each piece into a circle, spread half of the filling on it, gather the edges to the centre and pinch together.
4. 04Turn seam side down and press with your hands into a round pie about 1.5 cm thick. Make a small hole in the centre for steam.
5. 05Bake in an oven preheated to 220 °C for 25–30 minutes until golden.
6. 06Brush the hot pie with butter straight away and serve whole, cut into wedges.