Pasties

for the pastry:

150g cold butter, cut into small cubes

300g plain flour

1 pinch fine sea salt

2 eggs, beaten and an extra 1 for the glaze

2 tbsp cold water

for the filling:

a dash rapeseed oil

1 shallot, finely diced

3 cloves garlic, finely chopped

1 red chilli, finely chopped

380g minced beef

2 tsp smoked paprika

1 tsp ground cumin

½ tsp cracked black pepper

1 tbsp tomato purée

20g olives, de-stoned and chopped

100ml stock