In a large bowl, whisk together flour and 1/2 teaspoon salt.

Add the butter and rub it into the flour until mixture resembles coarse crumbs.

Slowly add water, mixing gently until the dough comes together.

Gather the dough into a ball and wrap in plastic. Chill for minutes.

Heat a skillet over medium heat with oil.

Add onions, garlic and bell pepper. Sauté until soft and fragrant.

Add ground beef and cook, breaking it apart with spoon, until fully browned.

Add the spices except salt and pepper powder, and tomato paste and mix well.

Add the water/broth and simmer until sauce thickens slightly.

Remove from heat and stir in the salt, pepper powder, chopped eggs and cilantro/parsley. Mix well and let the filling cool completely.

Remove the dough from fridge and roll on floured board to desired thickness.

Cut desired size circles with a cutter and set aside.

Gather scraps and reroll as desired.

Place about 2 tablespoons of the filling in the centre of each circle, topping with raisins and olives. Fold the dough over the filling to create half-moons.

Press the edges together and then crimp with a fork to seal.

Place a baking sheet lined with parchment paper and egg wash.

Sprinkle bagel seasoning on top and bake for 20-25 minutes in a 400F/200C preheated oven, or until the crust is crisp and golden.

Remove and cool slightly before serving.