Country pie with meat

Ingredients:

• 255 g organic ground beef
• 2-3 tomatoes (about 340 g) or the same amount of chopped canned tomatoes (drain the brine)
• 1 and 2/3 cups wheat flour
• 1/4 cup level solid vegetable shortening
• 6 tablespoons cold butter
• About 4 tablespoons chilled, lightly salted water
• 1 egg, beaten with a pinch of salt, for brushing
• 2 small onions
• 2 hard-boiled eggs
• 110 g pitted olives
• 2 tablespoons olive oil (not extra-virgin)
• A large pinch of allspice
• Salt and ground black pepper

Preparation:

1. Place flour in a freezer-safe bowl (no lid required) and cut the butter and shortening into small cubes (about 1 cm). Stir them into the flour. Freeze for 10 minutes.
2. I usually make the dough in a stand mixer, but a food processor will work too. Using either machine (one with the shortcrust pastry attachment, the other with the blade attachment), pulse the ingredients until they form coarse crumbs, similar to uncooked oatmeal.
   
   Then slowly pour in the chilled salted water in a thin stream, without turning off the appliance, until the dough begins to stick together, but does not completely form a ball.
3. Turn off the food processor (or use a stand mixer) and form the dough into a tight ball with your hands. Add a little more water if necessary. Divide the dough into two equal-sized pieces and shape them into thick disks.
   
   Cover with plastic wrap and refrigerate for 20 minutes. This can be done a day or two in advance, if that's more convenient.
4. Preheat oven to 205°C.
   
   Place the tomatoes in a bowl, pour boiling water from the kettle over them, and let them sit for 5 minutes. Drain, rinse under cold tap water, then peel, seed, and coarsely chop (or use canned tomatoes, drain, and chop). Peel and chop the onion, hard-boiled eggs, and olives.
5. Heat oil in a large skillet over medium heat. Sauté the chopped onion until soft and lightly browned. If the onion starts to stick, reduce the heat to low. Increase the heat back to medium, add the chopped tomatoes, and cook, stirring, for about a minute.
   
   Add the beef. Mix well, breaking up the pieces with a wooden spoon. Then, when the meat is browned, add the chopped eggs and olives. Season with allspice, salt, and pepper. Cook over low heat for about 20 minutes, stirring occasionally.
6. Take out a baking sheet and dust it and a rolling pin with flour. Remove the dough from the refrigerator and roll out one disk into a thin, but not too uneven, square the size of the baking sheet. Place it on the baking sheet.
   
   Next, roll out the second disk and leave it on the work surface while you spread the ground beef filling over the dough on the baking sheet, leaving a 2.5 cm border around the perimeter. Using cold water, wet this border with your fingers.
   
   Place the second pastry square on top and press the edges to create a seam. Fold these edges away from you once or twice, then press them with the tines of a fork along the entire edge. Prick the surface of the pie to create vents for steam, then beat the eggs with a large pinch of salt and brush the top and edges of the pie with glaze.
   
   Place the pie in a preheated oven for 20 minutes, until the dough is golden and baked through. Slice into large pieces and serve warm with vegetables or salad, or cold, wrapped in a napkin, without any ceremony or cutlery.