Beef Pie with Oysters

For the filling: Rinse the meat, pat dry and chop into bite-size pieces. Peel and finely chop the onions and garlic. Heat the oil in a Dutch oven over high heat, sear the meat in batches as to not overcrowd the pan. Return all the meat to the pan. Add the onions and the garlic and season with salt and pepper. Stir in the tomato paste. Sprinkle the flour over the meat. Sauté and, while stirring constantly, pour in the wine and broth. Add the bay leaf. Cover and simmer over low heat for 1 hour. Then add the oysters and cook just until the edge start to curl, about 1 to 2 minutes. Remove from the heat.

For the dough: Place all the ingredients for the dough (except for the cheese) in a bowl and knead together until a lump-free, supple dough plug is formed. Let rest at room temperature for about 40 minutes, or until the volume has doubled.

To assemble the pie: Grease the pie pan (18 cm (approximately 7 inches) diameter). Adjust the seasoning of the filling if needed. Thicken with a little cornstarch if needed.  Place the filling in the pie pan. 

Knead 2/3 of the cheese into the dough and shape the dough into a ball. Roll out this slightly larger than the mold and sprinkle the remaining cheese over the top, pressing gently to adhere.