Add water, olive oil (can be replaced with sunflower) and knead the dough. Cover and let rise for 20 minutes.
Cut the brisket into medium pieces
Fry in a pan for 1 minute.
Onions cut into half rings and add to the brisket.
Fry over medium heat under a lid until semi-soft onions. Remove from heat and cool.
Form grease with oil.
Spread the dough in the form, trying to form small bumpers.
Pierce the dough with a fork.
Bake in a preheated oven at 200g for 15 minutes.
On a hot basis for keisha arrange the onion with the bacon.
In a separate bowl, mix cream, sour cream, eggs, salt and marjoram.
Carefully pour the onion with the brisket sour cream and cream mixture.
Bake at 180 for 25-30 minutes.
Cool on a wire rack.