Balish - baked meat pies

1 kg or 7 1/2 cups flour
1 1/2 cup water
1/2 cup oil
30 g (1 oz) yeast
1 kg (2 1/4 lb meat
500 g (18 oz) onions
salt and spices to taste

For the filling, combine finely diced (or minced) meat with chopped onions, salt and pepper. To make dough, combine water, oil, salt, sifted flour and yeast, let stand for 2-2 1/2 hours. Divide into 40-50 g (1/2-2 oz) balls. Roll out to a thickness of 3 mm (1/7 in) and place minced meat in the center. Fold dough up aroun filling, leaving a circular opening at the top. Place on greased pan, open side up, and let rise another 5-10 minutes. Coat with beaten egg and bake in pre-heated oven (200-240 C) for 8-10 minutes.