Meat and Herb Pie

For the pastry:
3 cups flour
2 eggs
1 teaspoon salt
1/2 cup oil
About 1/2 cup water

For the filling:
1/3 cup olive oil
3 cloves of garlic, chopped
2 onions, coarsely chopped
1 kg meat (beef, lamb, or game), minced
1 cup mixed herbs (parsley, rosemary, sage, hyssop)
1 cup red wine
Salt, pepper
3 eggs

To prepare pastry: Mix ingredients in a bowl to form a smooth, pliable dough. If necessary, add a little more water or flour. Cover and chill.

Preparation of filling: Saut the garlic and onion in the olive oil until golden brown. Add the meat and brown.

Add the herbs and wine, and cook till most of the liquid has evaporated.

Remove from the pan, cool, and mix in the eggs.

Roll out two-thirds of the pastry in a circle about 0.5 cm thick. Line a round baking dish with the pastry, and spread the cooled filling on top.

Roll out the remaining pastry and cover the filling. Press the edges of the pastry together to seal the pie and remove excess pastry. Make a hole in the middle of the pie (to allow the steam to escape). The pie may be decorated with the remaining pastry.

Bake at medium heat for 40-50 minutes, and serve.