For the spice mix, mix all the ingredients well and keep in an air tight container.
For the filling, combine the (finely diced, or minced, we used minced) meat with the onions, salt, pepper and the spice mix.
To make the dough, in a large bowl combine water, oil, salt, sifted flour and yeast. Mix until getting an uniform dough.
Place on a floured surface and knead until getting a soft dough. Place in a covered bowl and let it rest in a warm place for 3 hours.
Divide the dough into 50 gr balls. Roll out to a thickness of 3 mm and place the meat in the center.
Fold the dough up around the filling, leaving a circular opening at the top.
Place in a lined baking dish, open side up and let it rise covered for 15 minutes.
Coat with beaten egg and bake on a previously pre-heated oven at 200°C for 10 minutes or until golden brown.