Belgian gastronomy

Meatpie from Arlon

1 flaky pastry
For the dough:
250 g flour
1 egg
A pinch of salt
50 ml tepid water
75 ml oil
1 tea spoon of yeast
For the skipping:
800 g pork mincemeat
White wine(Elbling,a wine from luxembourg)
Onions
Garlic
Salt
Pepper
spices(parsley,or other spices according to your tastes)
1 egg to brush

Preparation
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the day before:
Marinate the meat in the wine
For the dough:
In a large plate,pour the flour and the yeast.
As you are mixing,add the egg,the oil,the water and
the salt.
Mix everything to form a soft dough.
Prepare the meat by adding all the ingredients.
Put the meat on the centre of the dough.
Cover with the flaky pastry.
Stick the 2 pieces of dough using the white of the egg
Brush the top of the pie with a beaten egg.
Bake in the oven for 1 hour at 200°