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1
In a 10 to 12-inch saucepan, heat the olive oil until hot but not smoking.
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2
Add the pieces of lamb and brown all over.
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3
Add the onions and cook until they begin to soften, about 5 minutes.
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4
Add the wine and let it evaporate.
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5
Dissolve the tomato paste in 1/2 cup warm water.
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6
Add the dissolved tomato paste to the pan.
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7
Season, to taste, with salt and pepper.
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8
Lower the heat and let the ingredients simmer for 20 minutes.
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9
Preheat the oven to 400 degrees F.
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10
Meanwhile, cut the dough in 1/2.
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11
Using a lightly floured rolling pin, roll out into 2 rounds about 12-inches in diameter.
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12
Coat the paddle with the sea salt.
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13
Place 1 dough round on the paddle spread with coarse sea salt.
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14
Once the stew is done simmering, spoon 1/2 the stew over the dough that is already on the paddle.
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15
Fold dough over, using your fingers to crimp and seal the edges shut.
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16
Prick the pie all over with a fork and, using a pastry brush, brush with the beaten egg yolk.
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17
Repeat with remaining dough and stew.
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18
Bake until golden brown, about 20 to 25 minutes.
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19
Combine the water, and yeast in a large bowl and stir until dissolved.
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20
Add the salt and the olive oil and mix thoroughly.
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21
Add 1 cup of the flour and mix with a wooden spoon to make a loose batter.
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22
Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
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23
Bring the dough together by hand and turn out onto a floured board or marble surface.
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24
Knead for 6 to 8 minutes, until you have a smooth, firm dough.
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25
Place the dough in a lightly oiled bowl and cover with a towel.
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26
Set aside to rise in the warmest part of the kitchen for 45 minutes.
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27
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round.
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28
Cover again and let rise for 15 minutes.
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29
The dough is now ready to be used.
