Julienne the onions and fry them lightly in plenty of olive oil.

When the onion is tender add the zorza and fry lightly (it will finish cooking in the oven)

Drain and reserve 100 g of the oil for making the dough.

Put half a kilo of flour in a bowl and make a hole in the center.

Inside, pour the warm water with the salt, the sugar, the oil used to prepare the filling and the crumbled yeast.

Mix and work well until the dough comes off easily from your hands.

Form a ball. Cover with a cloth and let it rest for 30 minutes.

Put in the glass 200 g of water, 100 g of the oil from the sauce, the sugar, the salt

Program: 1 minute / 40ºC / Speed 2

Add the flour and 20 g of yeast and program 2.5 minutes / bread mode.

Remove the dough from the bowl and knead by hand to form a ball. Cover it and let it rest for 20 minutes.

Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.

In a baking tray previously greased with oil and floured, (or covered with greaseproof paper) place one of the dough halves and the filling on it.

Cover with the other half and seal by the edges by folding the lower part over the upper one, in which a hole should be made in the center as a chimney.

With the remains of the dough you can make some decorations.

Paint with beaten egg and bake for 40-45 minutes (200ºC)