For the filling, combine finely diced (or minced) meat with chopped onions, salt and pepper. To make dough, combine water, oil, salt, sifted flour and yeast, let stand for 2-2,5 hours. Divide into 40-50 g of balls. Roll out to a thickness of 3 mm and place minced meat in center. Fold dough up around filling, leaving a circular opening at the top. Place on greased pan, open side up, and let rise another 5-10 minutes. Coat with beaten egg and bake in pre-heated oven (200-240°C) for 8-10 minutes.