Peel onions, carrots and celery, chop finely. Cut the bacon into small pieces. Preheat a skillet, add the bacon, reduce the heat to medium and cook, stirring, until the fat is rendered from the bacon. Drain it into a separate bowl, leaving 1-2 tbsp in the pan. l. Add onions, celery and carrots, cook 2 minutes, stirring occasionally.
Cut the meat into pieces the size of a cube of refined sugar. In a separate skillet, heat 1 tbsp. l. fat. Fry the meat in small portions for 4 minutes. each, until a crust forms. Add zira to the last portion. Place the meat in the skillet. Add 1 more tbsp. l. fat, pour in the wine, salt and pepper. Cover and simmer for 10 minutes, stirring occasionally.
Add the fried vegetables, flour to the meat, mix. Reduce heat and cook covered for 40 minutes. Season with salt and pepper, let cool.
For the dough, cut the butter into pieces, put in a saucepan. Pour in 125 ml of water. Stir, put on fire, bring to a boil. Remove from fire. Add flour and a pinch of salt, mix. Knead with a wooden spoon until the dough comes together into a smooth, shiny ball. Transfer it to a floured work surface. Cover with foil and let cool.
Preheat oven to 190°C. Grease a baking dish with a little vegetable oil. Set aside one third of the test. Roll out the rest with a layer of 3 mm and put in a baking dish so that the bottom and sides are covered. Spread the filling over the dough.
Roll out the rest of the dough into a thin layer. Cover the cake with it and pinch the edges. Brush the top with egg, make a hole for steam. Put in the oven and bake for 1 hour. Remove from the oven and leave in the mold for 20 minutes. Remove from mold and serve hot or cold.