• Combine flour and salt. yeast and warm buttermilk and olive oil
• Pour Olive oil on the surface. Put the dough on a flat surface and knead for 10 minutes. Keep adding oil to the surface of the dough that gets too sticky.
• If you stretch the dough and it doesn’t break then it's ready.
• Roll the dough into a big ball and coat the bowl lightly with olive oil roll the dough in the oil.
• Cover it with plastic wrap and then a kitchen towel.
• Set the dough aside for an hour to allow it to rise (it will double in size).

Make the pie crust:

• Grease baking sheet
• Preheat the oven to 350°F for 25-30 minutes.
• Remove the dough and place it on a flat surface (lightly flour the surface)
• Divide the dough into 6 to 8 parts and form a round ball (be sure to close the dough (SEE VIDEO)
• Roll out each part with a rolling pin. Each part should be a circle depending on size ¼ inch thick
• Use a rolling pin to roll out each dough part into a circle at least 1/4 inch thick.
• Use a spoon to fill half the circle with the meat filling. Leave enough space along the edge for crimping.
• Brush the inside edge of each dough part with water
• Fold the other half of the dough over the filling press it close and then crimp edges using a fork and brush the top with milk.
• Place on the baking sheet in the oven
• Bake for 25 minutes or until it is puffed up and golden brown
• Brush with oil or melted butter and serve while hot!