Sieve the flour onto the pastry board, make a mound of flour and make a well in the centre. Melt the yeast in a little warm water and pour it in the well with the water, the eggs and the lard. Keep the salt aside. Work with the spatula, add the salt; go on working until the dough is smooth. Let rise in a lukewarm place for approx. 1 hour and half.
Separate the dough into two equal parts. Work the dough into a sheet of pastry 1 cm. thick and line an oven baking-pan greased with lard.
Brown the minced meat seasoned with salt and pepper in olive oil.
Pour half of the browned meat over the dough in the baking-pan, add the fresh Sicilian Pecorino cheese in slices, the grated seasoned Sicilian Pecorino cheese, the salame cut in small dices. Cover with the remaining browned meat.
Work the remaining dough into a sheet of pastry and close into a pie. Make sure the second layer of dough adheres perfectly to the edges of the first.
Lightly grease the top sheet with a little oil. Let rest and rise for about 1 hour in a lukewarm place.
Put in the preheated oven at 180°C and bake for about 40 minutes, until the pie is well-inflated and glazed on the surface.
For the dough
500 g of flour
25 g of yeast
125 g of lard
4 large eggs
For the stuffing
500 g of minced mixed pork and veal meat
150 g of salame in thick slices
150 g of fresh Sicilian Pecorino cheese
100 g of seasoned Sicilian Pecorino cheese