Cut the meat into very small pieces

Finely chop the onion, dice the tomato and the bell pepper

Mix all the filling ingredients together in a large bowl

In another large bowl, mix all the dough ingredients together and knead until soft.

Divide the dough in half and roll each half between your palms into a ball. Cover the dough balls with a kitchen towel and allow resting for 5 minutes.

Take one ball of dough, sprinkle some flour on it and roll it out to a circle of about 30 cm diameter. Transfer the dough to a baking sheet lined with parchment paper.

Spread the filling evenly over the dough, leaving a 1 cm border.

Roll out the remaining ball of dough to the same size as the first and place it over the filling. Fold the edge over itself and press down firmly to seal.

Cut a small hole in the center of the pie to allow steam to escape, and prick the rest of the surface with a fork. Brush the top of the pie with water.

Bake at 250°C (482°F) on the middle rack until the top of the pie becomes light brown, about 25 minutes. Serve right away.