How to make
Crumble the yeast in cool water and add the sugar. Cover it and leave to activate. Make a well in the flour and add the oil, yoghurt, salt and effervescent yeast.
Knead a soft, nonstick dough. Transfer it to an oiled tray, cover and leave it to double in volume. In the meantime, prepare the filling. Cut the meat into very fine bits. Heat the oil and put the meat to fry.
After braising it a bit, add the chopped old onions and leeks. Fry until fully ready, while stirring periodically. Add the tomatoes, spices and stir. Leave to simmer 2-3 min. and remove from the stove.
Divide the risen dough into 2, one part larger than the other. Roll out 2 round sheets the size of the tray you'll be using, with one of them larger than the other. Put the larger one in an oiled and floured form.
Pull the dough with your fingers along the edges of the tray. I used a 13″ (33 cm) diameter form. Distribute the cooled filling evenly on top. Place the other dough sheet and cover with the dough along the walls to close the filling well. Make several holes using a fork.
Cover with foil and leave to rise again. Smear the onion pie with water and put to bake in a preheated 360°F (180 °C) oven about 35 min.
