Pirogues (Pouriekia) with Minced Meat and Béchamel

For the Dough

• 1 kg Village flour, minus 1 cup
• 1 cup fine semolina
• 1 teaspoon salt
• 2/3 cup sunflower oil
• 1 and 3/4 cups water

For the Filling

• ½ kg lean pork mince, passed twice through the mincer
• ¼ cup (60ml) olive oil
• 1 cup (140g) very finely chopped dry onion
• ¼ cup (60ml) dry white wine
• 1 ½ teaspoons (12g) salt
• ½ teaspoon (1g) freshly ground black pepper
• ½ level teaspoon (2g) ground cinnamon
• A tiny bit of clove
• 1 teaspoon dried mint
• 1 cup (40g) very finely chopped parsley

For the Béchamel Sauce

• 1 ½ cups milk
• 1 ½ tablespoons flour
• 1 ½ teaspoons butter for bread (use regular butter)

1. For the execution of the recipe, please watch the episode on Youtube.