Cheboureki (Beef and Garlic Meat Pies)

To make the dough:

1. Whisk together the water, oil and salt in a large bowl. Gradually stir in the flour with a wooden spoon or spatula. Mix the ingredients well after each addition.
2. Once all the flour is added, transfer the dough to a lightly floured work surface. Knead the dough for 4 to 5 minutes, until it’s elastic and smooth. (It needs to be firm and not sticky; add more flour if necessary.)
3. Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. The dough can be prepared the day before.

To make the filling:

1. Place the beef into a large bowl. Grate the onion into the bowl, then add the garlic, salt, black pepper, dill and parsley.
2. Use a spatula to combine the ingredients, until the mixture is uniform.

To assemble:

1. Once the dough has rested, knead it again for 1 minute, then use a sharp knife to divide the dough into 8 pieces for large meat pies or into 16 pieces for smaller pies.
2. For each meat pie, roll the dough out into a circle on a lightly floured work surface until it is very thin and almost transparent: 8 inches (20 centimeters) in diameter for larger cheboureki and 5 inches (13 centimeters) in diameter for smaller cheboureki.
3. Place the filling—1/2 cup (120 grams) for large cheboureki or 1/4 cup (60 grams) for small cheboureki—onto one half of the dough circle, flattening and spreading the filling to within 1/2 inch (13 millimeters) of the edge.
4. Fold the other half of the dough over the filling, then use a fork to seal the dough tightly.
5. Heat the oil in a large sauté pan over medium heat until the oil reaches 300°F (148°C).
6. Fry 2 to 3 meat pies at a time for 3 to 4 minutes per side, until they are golden brown and crispy. Transfer the meat pies to a wire rack lined with paper towels to absorb any excess oil.
7. Serve the cheboureki while they are still warm. Keep leftovers refrigerated and bake them for 5 minutes in an oven preheated to 425°F (218°C).