Chop the leeks and saute them in the oil with a little black pepper, then add 7 oz (200 g) mince and braise it. Saute the sauerkraut separately until softened, drain it from the water and add it to the mixture.
1 min. before you take the filling off the stove, add 1 tsp paprika. Leave the filling to cool a little before putting it in the pie.
Knead a soft dough from the ingredients for the crust, leave it to rise until doubled in volume. Then divide it in 2, make one ball larger than the other.
Roll out the larger one into a sheet, put it at the bottom of a baking form 8 3/4″ (22 cm) in diameter and pull the edges up, to form a border.
Put the filling in, cover it with the crust made from the 2nd ball and pinch the edges together. Smear it with oil and bake in a preheated 428°F (220 °C) oven until ready (about 30-40 min). Once it's ready, smear it with water and leave it covered with a towel for 10-15 min. to smother.