Ingredients
Filling:
1/4 cup vegetable oil
2 onions, chopped
1 pound ground beef
1 tablespoon paprika
1 1/2 teaspoons white sugar
1 cube beef bouillon
1/2 cup hot water
1 teaspoon dried oregano
salt and ground black pepper to taste
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Heat oil in a skillet over medium heat; fry onions until transparent, about 5 minutes. Add ground beef, paprika, and 1 1/2 teaspoons sugar. Cook and stir until beef is browned, about 5 minutes more. Dissolve bouillon cube in hot water; stir into beef mixture. Add oregano, salt, and pepper. Simmer over low heat until flavors combine, 5 to 10 minutes. Stir in olives and raisins; remove from heat and let cool. Preheat oven to 400 degrees F (200 degrees C). Sift flour, 1 teaspoon salt, and 1 pinch sugar together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dough sticks together. Shape dough into 2 equal balls. Roll out crusts to fit a 9-inch pie pan. Place bottom crust in pie pan. Spoon filling into pie crust; use a slotted spoon to avoid transferring oil. Pour in beaten eggs; cover with top crust. Pinch edges together; cut 4 slits in the top for vents. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until golden, 35 to 40 minutes more.
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Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision
Electric slicer for paper-thin charcuterie, cheese, vegetables
Achievable elevated desserts — laminated doughs, cakes, custards
Leave-in oven probe — monitor roasts without opening the door