Crnogacka pita

Method

Make the dough by combining flour, water, salt and 50ml olive oil, kneading until smooth and elastic, then rest for 30 minutes. Finely chop onions and cook in remaining oil until softened, add the minced lamb and brown thoroughly, then stir in finely chopped parsley and mint with salt and pepper. Divide dough into two portions and roll each very thin on a floured surface. Layer the first sheet in a buttered baking tin, spread the cooled meat filling evenly over it, then top with the second sheet of dough, tucking edges down around the filling. Brush the top generously with melted butter and score into portions with a knife. Bake at 190°C for 45-50 minutes until the pastry is golden brown and crisp. Allow to rest for 10 minutes before serving warm, cut into traditional diamond or square portions.