Butternut squash pie

Filling
1. half butternut squash, cut into small pieces, or choped by mixer
2. 1 pound of minced beef (orlamb), Or can be skiped for vegetarians
3. 1 red bell peper, cut into small pieces
4. 1 table spoon dry oregano
5. 1 tea spoon of black pepper
6. 1 tea spoon of dry cumin
7. salt to taste
8. 2 table spoon of olive oil
9. 2 eggs, yok and white

Mix all above in a bowl
(For vegetarians, meat can be skipped and pie will taste as delicious)

Dough preparation
1. 2 measure cups of whole wheat flour, 1 measure cup of all purpose flour
2. half cup of olive oil
3. 1 pack of yeast power (walmart quick rise yeast)
4. 2 tea spoon of oregano
5. 1.5 table spoons of salt
6. 1 tea spoon of baking soda
7. 2 table spoons of garlic power
8. 2 cups of warm water

Mix above using kichen aid flat beater mixer for 4 min at speed 2, then use dough hook, beat at speed 2 for 2 min. Brush some olive oil on top of dough, cover the dough with plastic, then towel to keep the dough warm for 30 min

Making pie
1. Take out small portion of dough, make it flat round shape, size should be bigger than cookie size.
2. Put some fillings on top of half of the dough. combine with the other half of the dough, make a half moon pie.
3. Brush the top of the pie with mixer of olive oil and egg yolk to bring some shining color for the pie

Bake
1. Brush the baking tray with olive oil, line up the pies on the tray
2. Bake at 425F for half an hour or till the pie was cooked golden brown