Knead the flour, water, yeast, salt, and oil into a dough and let it rise for about 1 hour.
Cook the meat: Either in a pressure cooker (45 minutes with 300 ml of water) or in a saucepan (simmer for 1.5 hours or until tender). Allow to cool slightly. Alternatively, use meat cooked the day before.
Preheat the oven to 180°C fan oven.
Prepare the filling in a bowl: peel the apple, remove the core and cut into small pieces. Chop the bacon and add to the bowl. Tear the meat into small pieces and add to the bowl. Mix in one egg. Season with salt and pepper.
Optional but recommended: chop the mixture a little more in a food processor or chop everything together with a knife.
Divide the dough into two equal parts and roll out. Cut into rounds and roll out the sections again into smaller discs. Place half of the filling on the larger dough discs and place the small discs on top. Fold up the edges to seal the pie. Make a small hole in the middle.
Beat the other egg and brush it onto the pies. Bake at 180°C for about 20 minutes.
