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1
Filling: Place sliced onion in a colander. Pour salted boiled water over them, rinse and drain well.
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2
Add onions to a coated pan and fry for 2 minutes.
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3
Add beef, cinnamon, salt and pepper and stir well.
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4
Add 1/2 cup of water and boil until just the mixture is left.
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5
Transfer mixture to a mixing bowl and cool.
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6
Prepare bechamel Sauce by melting butter in small pan whisk in flour and add hot milk. Whisk.
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7
Add 3 eggs, cheese, bread and bechamel sauce to the filling and set aside.
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8
Pastry: Combine the pastry ingredients, except for the egg yolk/milk, in a mixing bowl.
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9
Knead it into a pliable, non-sticky dough.
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10
Separate the dough into 2 balls, one slightly larger than the other.
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11
Take the larger ball and roll out enough to more than cover your oven dish. Place it in a buttered pie pan, covering the bottom, and sides, going slightly over the edge at the top.
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12
Now place the filling on top of the crust and level it.
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13
Roll out the second dough ball and cover the filling.
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14
Butter the edge of the bottom crust and fold it over inwards to cover the edge of the top crust and make a border by pressing the edges with your fingertips.
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15
Mix the milk and egg yolk and brush the surface with the mixture.
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16
Poke a hole in the middle to allow the steam to escape and stick the rest of the pastry with a fork.
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17
Place in a preheated oven at 325F degrees for about 45 minutes, until it is golden brown.
