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1
In the bowl of a food processor, stir together the flour and salt.
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2
Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.
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3
Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
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4
Dump the dough onto a work surface, press it together, then divide it in half.
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5
Press each half into a disk, then place the disks in a large zipper-top plastic bag.
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6
Refrigerate the dough for at least 30 minutes or as long as 1 day.
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7
In large frying pan over medium-high heat, warm the olive oil.
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8
Add the onion and saute until starting to brown.
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9
Add the green and red bell pepper and saute until the vegetables are caramelized and brown.
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10
Increase the heat to high and add the beef.
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11
Cook, stirring constantly, until the meat is browned, about 5 to 7 minutes.
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12
Add the cumin and oregano and cook for another minute.
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13
Reduce the heat to low and stir in the tomatoes, hot sauce, olives, currants or raisins, honey, and salt.
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14
Cover and simmer gently until the flavors have blended, about 15 minutes.
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15
Cool the mixture completely before using.
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16
Heat the oven to 400 degrees F and arrange a rack in the middle.
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17
Line a large rimmed baking sheet with parchment paper.
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18
Divide the dough into 8 to 10 evenly sized pieces.
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19
On a floured work surface, roll out each piece of dough into a circle about 1/8-inch thick.
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20
Place the circles on the baking sheet and refrigerate for about 10 minutes.
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21
Brush a thin layer of the egg mixture across half of each circle.
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22
Divide the filling among the dough circles, placing it in the middle of the circle.
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23
Fold the dough over the filling to make a half moon.
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24
Trim off the excess dough, leaving enough of a border to seal the pies.
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25
Press the edges with a fork to seal.
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26
Place the pies on the prepared baking sheet, arranging them evenly.
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27
Pop the baking sheet in the freezer for 5 minutes.
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28
Brush the tops of the pies with the remaining egg mixture.
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29
Cut 3 slits in the top of each pie so steam can escape during baking.
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30
Bake until puffed and golden brown, about 25 to 30 minutes.
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31
Cool slightly before serving.
