Piccadillo pockets

Ingredients:

• 220 g of ground beef
• 2 tsp vegetable oil + extra for greasing
• 1 shallot, finely chopped
• 1 clove garlic, minced
• A pinch of ground cinnamon
• 1 tbsp tomato paste
• 3 tablespoons chopped tomato
• 3 tablespoons golden raisins
• 3 large olives with pimento peppers, finely chopped
• Flour, for work
• 1 package (300 g) of chilled French bread dough
• 1 large egg

Preparation:

1. Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic, and cinnamon and cook, stirring, for about 1 minute. Add the ground beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the ground beef with a wooden spoon, until darkened, about 3 minutes. Add the tomato paste, chopped tomato, raisins, and olives and cook, stirring, for another 2 minutes. Season with salt and pepper to taste. Let the mixture cool completely.
2. Preheat the oven to 220°C and lightly grease a baking sheet with vegetable oil. Roll out the dough on a floured surface and fill the pockets with the filling.
3. Place the pockets seam-side down on the prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
4. To fill the pockets with stuffing, cut the dough into 4 pieces. On a floured surface, roll each piece into a 15 x 20 cm rectangle. Place a quarter of the filling, pressing it into the center of each dough rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to completely enclose the filling. Fold the 2 long sides of the dough inward, like a burrito. Pinch the edges to seal.