Mix the eggs with sour cream, melted butter and olive oil in a deep mixing bowl. Add the salt. Start adding dry ingredients spoon by spoon. Work the dough with your hands and create a ball (grease them with olive oil). Cover the bowl with a kitchen towel and place it in the refrigerator for 30 minutes.
Filling
Melt the lard with olive oil in a deep saucepan. Chop the onion and sauté on medium temperature. Add the beef and stir well. Let it brown equally and add 2 bay leaves. Place the tomato, all spices and water in a blender and blend it into a smooth paste. Add to the meat and let it cook for 5-7 minutes.
When the sauce thickens remove it from the heat or perhaps transfer it to another container to speed up the cooling. Let the sauce cool down a bit and then add 2 eggs. Mix well to unify. Remove the bay leaves.
Assembling the Pie
Cut the dough ball into 2 pieces. Roll the first part between two parchment papers (keep the second part in the refrigerator) You can add some olive oil for easier rolling.
Grease the pie pan with some butter and place the dough in. Tap it in well, especially on the edges. Using a fork, stab the dough in the middle a few times. Bake for 12 minutes at 160ºC (320ºF)
Remove the crust from the oven and slowly add the filling. First in the edges and then cover the middle part.
Roll the second part of the dough (between two parchment papers) and place it on top of the pie. Now gently tap in the edges so that the meat sauce doesn't leak out during the baking. Using a brush, cover the top with some olive oil and sprinkle with sesame seeds. Tap them in so that they stick to the dough.
Bake for 20 minutes at 160ºC (320ºF). Serve when the pie is halfway cooled down for easier cutting. You also can decorate it with some sour cream as shown in the photo.