Beat the meat well and cut it into thin strips about 2.5 cm long. Mix with the suet and onion, and season with salt and pepper.
Divide the dough into 3 to 4 equal pieces. Then roll out each piece on a floured board into rounds or ovals. Cover one half of each dough surface with a third/quarter of the meat. Brush the corners of the pastry with water, then cover the other half of the pastry over the filling, pressing the corners together. Make a small hole in the top of each pie. Then bake the pies in the oven at 220 °C for 15 min, reduce the temperature to 180 °C and bake for an hour.
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