Pourekia with Minced Meat

For the Dough

• 1 kg village flour
• 1 cup sunflower oil
• 1/2 spoon salt
• 2 spoons vinegar
• Water as needed (until the dough comes together)

For the Minced Meat Filling

• 1/2 kg minced pork
• 1/3 cup olive oil
• 3 dry onions
• 1/2 teaspoon black pepper
• 1 teaspoon salt

For Serving

• 3-4 fresh lemons

For the Dough:

1. Place the flour, salt, and oil and 'ryziase' the flour. This means rubbing it with your palms until coarse crumbs form.
2. Add the water and vinegar and knead until you have a soft dough.
3. Cover and set aside for 30 minutes.

For the Minced Meat Filling:

4. Fry the onions in a little oil for about 5 minutes, then add the minced meat to fry well and cook through. Add the salt and pepper.
5. Roll out small patties, about 16-18 cm, and fill the 'pourekia' (small pastries) with 1-2 spoonfuls of filling, close them, seal with a fork, and fry in hot sunflower oil until cooked and crispy.
6. Serve with fresh lemons.