Prepare the Dough

• In a large mixing bowl, combine the flour and 1 teaspoon of salt.
• Gradually add water while stirring until the mixture begins to come together.
• Pour in the melted butter and knead until the dough is smooth and pliable. Let it rest for 20 minutes.

Make the Filling

• Heat a skillet over medium heat and sauté the chopped onions and Balcarce pepper until soft and translucent.
• Add the ground meat, breaking it apart with a spoon. Cook until browned and fully cooked.
• Stir in the chopped tomato and cook for another 3–4 minutes.
• Season with additional salt and spices, adjusting to taste. Remove from heat and let cool slightly.

Assemble the Pie

• Preheat the oven to 375°F (190°C).
• Divide the dough into two portions: one for the base and one for the top crust.
• Roll out the larger portion of dough and line a 27 cm diameter baking mold.
• Spoon the meat filling into the crust and spread evenly.
• Roll out the remaining dough for the top crust, lay it over the filling, and seal the edges by crimping with a fork.
• Cut small slits in the top crust to allow steam to escape.

Bake the Pie

• Place the pie in the oven and bake for 35–40 minutes, or until the crust is golden brown.
• Remove from the oven and let cool slightly before serving.