Chop garlic and onion. Mix them with minced meat, salt, pepper and set aside for a while. Warm the milk slightly, mix it with yeast. When the yeast is a little suitable, add sour cream to it and mix. Add the egg to the mixture, mix well. Slightly beat the finished mixture, bringing it to a homogeneous state. Pour the flour into a deep bowl, add the milk mixture to it. The dough will be quite sticky, as it should be. Cover with a towel and leave in a warm place for 1-2 hours until the dough has doubled in size. Put the finished dough on a floured table, add flour until the dough stops sticking to your hands. Punch down the dough well and roll it into a thick small cake, about 2 cm thick. Put all the minced meat in the middle of the cake. Close up the dough by collecting it with a bag at the top over the minced meat. Flip the cake over to the other side, folded side down. Gently roll out, distribute the dough and level the minced meat inside. Transfer the cake to a baking sheet, making slits to allow air to escape during baking. Bake for 30 minutes at 180C in the oven. The pie is ready!