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Preheat oven to 400 degrees. Make the filling. First, wash and pat dry the meat with a clean paper towel. In a food processor, add the meat, then add the epis seasoning including the Saint-Marc spice blend, and add the chopped onions. Blend well to combine. Set the meat aside. Cook the meat: Heat the oil in a medium skillet over medium heat. Cook the meat. Be sure to break it down with a spoon or spatula. Adjust the seasoning if needed with salt, epis, etc. and continue cooking until just done. Do not allow the liquid to evaporate from the meat, if the meat becomes dry, add about ½ cup water and continue to cook. The meat should be “moist” but not “wet” to the point where it is saucy or dripping on the side of the dough. Before assembling the patties, allow the filling to cool down and set it aside.
Assemble the patty: Roll out the dough. Cut the dough into even squares and desired size. Feel free to measure first for even cutting. Fill the dough with it with some of the filling. Add the other half of the dough on top of the filling and use a fork to seal in the seams.Bake until golden brown and flaky, about 15-18 minutes.