INGREDIENTS
Serves 4 to 6

For the dough
1 kg / 2 lb. 2 oz. semola flour
40 g / 1 ½ oz. active dry yeast
½ glass lukewarm water
100 g / 3 ½ oz. lard or 4
tablespoons extra-virgin olive oil
a pinch of sugar
a pinch of salt

For the filling
500 g / 1 lb. 2 oz. lamb, boned and in pieces
250 g / 9 oz. fresh or frozen peas
1 onion, minced
1 slice bacon, diced
1 glass white wine
extra-virgin olive oil
salt to taste
pepper to taste

DIFFICULTY 2/5 | PREPARATION TIME 40 minutes

Dissolve the yeast in a glass of lukewarm water with a pinch of sugar. Mound the flour on a wooden board. Make a well and add the oil (or lard, if available), salt, and yeast. Knead vigorously until the dough is smooth.
Put the dough in a bowl, cover with a dish towel, and let rise for about 1 hour at room temperature. While the dough is rising, mince the onions and dice the bacon and brown them in a large tall saucepan with a tablespoon of oil. Add the lamb, salt and pepper. Add the wine and let it bubble up until the alcohol evaporates. Cook another 20 minutes.
Add more wine and the peas. Cook for a further 5 minutes.
Roll out the dough and turn it out on a well-greased baking sheet. Cut out two disks of dough: a larger one for the bottom and a smaller one to put on top. Fill with the lamb and peas and use the smaller disk to seal. Brush the dough with oil. Heat the oven to 180° to 200°C (350° to 400°F) and bake for 30 minutes.
Serve warm.