Kayseri Meat Pie

1. Prepare the dough: In a large mixing bowl, combine flour, dry yeast, both portions of warm water, sugar, and salt; stir until a sticky dough forms.

2. Knead the dough for about 10 minutes until smooth and elastic, then cover and let it rise in a warm place for 1 hour, or until doubled in size.

3. While the dough rises, start the filling: Heat 50 ml olive oil in a skillet over medium heat and brown the ground beef.

4. Add 250 ml water to the beef, simmer until the liquid evaporates, then stir in the remaining olive oil and butter.

5. Incorporate minced garlic, diced dried onion, salt, black pepper, and sweet paprika; cook for 2 minutes.

6. Add tomato sauce and pepper sauce, mixing thoroughly, then introduce sliced green and red bell peppers, tomato puree, and hot water.

7. Simmer the filling on low heat for 15‑20 minutes, stirring occasionally, until the sauce thickens; taste and adjust seasoning.

8. Preheat the oven to 400°F (400°F).

9. Divide the risen dough into 15 equal pieces, roll each into a thin oval, and place a generous spoonful of filling in the center.

10. Fold the dough over the filling to form a triangular pocket and seal the edges by pressing with a fork.

11. Transfer the pies onto a parchment‑lined baking sheet, brush the tops lightly with olive oil, and bake for 25‑30 minutes, or until golden brown.

12. Remove from the oven, drizzle a little extra olive oil, sprinkle with a pinch of minced garlic and chopped parsley.

13. Serve the Kayseri meat pies hot, straight from the oven, and enjoy the fragrant, savory flavors.