Štip-style Pastrmajlija

Dissolve the dry yeast in 250 ml warm water, add 1 tsp salt and knead with 500 g wheat flour into a soft, medium-elastic dough. Cover and set in a warm place for 30 minutes to rise.

Knock back the dough, divide into 4 equal pieces, shape into balls and let rest for another 10 minutes.

Cut the pork into very small cubes and mix with 1 tsp salt and black pepper to taste.

Flatten each ball by hand into an oblong oval about 5 mm thick, leaving the edges slightly thicker; press the centre down a little.

Spread the pork over the centre of each piece of dough and top each with 1 tsp pork fat. Transfer to a baking sheet.

Bake in an oven preheated to 250 °C for 5–7 minutes, then lower the temperature to 200 °C and bake for about 10 minutes more, until the edges are golden and the meat is cooked through.

Beat the eggs, take the pastrmajlijas out of the oven, brush each with egg and return to the oven for another 2–3 minutes.

Brush the hot pastrmajlijas with the remaining pork fat, cover with a clean cloth for 5 minutes, then serve.