Peel onions, cut them into slices to clean the salt, pepper and paprika. The cleaned and washed meat cut into bite sized pieces and salted. Knead the flour into pastry dough and let it stand for 15 to 20 minutes. Split the dough into 4 balls, which are rolled into pastry with a diameter of about 15 cm. Brush the three pastries with cold lard and put them on top of each other. The fourth is the top layer, so do not to anoint it.
Roll of all thick crust, which is spread along the bottom and sides of the tray, top with lard. Sprinkle with the remaining butter (melted), add half of the onions, arrange the meat on top and cover with remaining onions.
Add 5-6 tablespoons melted lard and the cover layer and pinch it’s edges. Brush thoroughly with oil and bake in a preheated moderate oven.