Traditional Pourekia (Small Meat Pies)

For the Dough

• • 1 kilo village flour or all-purpose flour
• • A little salt
• • 3/4 cup sunflower oil
• • 2 cups lukewarm water

For the Filling

• • 1 kilo minced pork or lamb
• • 4 large dry onions, minimal olive oil
• • 1 teaspoon salt
• • 1/2 teaspoon black pepper
• • 1 teaspoon mixed spices

1. 1. In a bowl, or in the mixer bowl, place the flour, salt, and mix. Add the sunflower oil and 'rub' it in (like making breadcrumbs). That is, rub with your fingers until coarse crumbs form, like sand.
2. 2. Add the water and knead until you have a soft dough. Cover and let it 'rest' aside for 30 minutes.
3. 3. Place a pan on the heat and add a little olive oil. Add the minced meat and stir. Sauté the meat until it changes color. Put the onions in a blender and blend well. Add the blended onions to the meat and continue sautéing. Once well sautéed and all the liquid has evaporated, add the salt, pepper, and mixed spices. Let the filling cool down completely.
4. 4. Take a little dough, form it into a small log, and cut small pieces of dough, depending on how big you want your 'pourekia' (small pies). Sprinkle your counter with a little flour and roll out the dough into small flatbreads. Place about 1 teaspoon of filling inside and close them up. Press the edges with a fork to seal them well. Repeat the process with the remaining ingredients.
5. 5. Pour sunflower oil into a pan, enough to cover the pourekia halfway up, and when hot, fry the pourekia on both sides until golden brown. Remove them onto kitchen paper to drain. Serve warm or once they have cooled down.