Meat Pie

Ingredients for the crust:

• 1/2 cup unsalted butter melted
• 1 cup sour cream
• 1 egg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 1/2 cups flour (or less)

Ingredients for the filling:

• 1 lb lamb meat
• 2 medium onions
• 2 medium potatoes
• 1 tsp salt
• 1/2 ground black pepper
• 1/2 ground cumin
• 1 egg

Directions:
In a medium bowl mix melted butter, sour cream, 1 egg, baking powder and salt.
 If your sour cream is on the thick side, add the first 2 cups of flour and see if you can knead a very soft dough, which will not stick to your hands or to the walls of the bowl. If that doesn’t seem to be enough, add the remaining flour and keep on kneading. Once done kneading, divide the dough into two portions. One portion should be slightly smaller than the other one. Ultimately, bigger portion goes on the bottom of the pie and the smaller one is going to cover the top of the pie. Wrap them with a plastic wrap and set aside to rest.
Preheat the oven at 375F. Thinly chop up the onions. Cut the meat into tiny cubes and cut the potatoes into small cubes, too. Place these 3 ingredients in a medium bowl, add the spices and mix well. Set aside.
Take out the bigger dough ball and roll it into a 12-15 inch circle. Carefully place the dough on top of the baking sheet. I usually roll the dough around the rolling pin and carefully unroll the dough over the baking sheet. The dough is very soft but it should not be a big hassle to work with.
Place the filling evenly on top of the flat dough leaving 2 inches of space on all sides. Following the same steps, roll the second dough, making it slightly smaller than the previous one. Cover the top of the meat mixture with the second dough and seal the edges nicely.
Mix the egg with a little bit of water and brush the top of the pie with it. Make small cuts on top of the dough to help the heat escape. Place the baking sheet in the oven and bake until the pie turns golden brown.