Soak the raisins in hot water for 1 hour, then drain.
Brown the beef in the oil for a minute. Add the onion and garlic and cook for 4 minutes.
Add the stock and spices and bring to a boil. Let simmer for a few minutes. Remove from the
heat and let cool.
Roll out the pastry (recipe below) to a thickness of about 3 mm. Using a plate as a guide, cut out large circles, about 20 cm
in diameter. Place approximately 2 tablespoons of the meat filling, 1 olive, 1 slice of egg and a few raisins
on each round of pastry.
Fold the pastry in half to cover the filling and make a half-circle. Fold the edges in and seal.
Brush with the beaten egg and bake at 400 F (200 C) for 20 - 25 minutes.