Meat pie

Preparation:

Preheat the oven to 180 °C (350 °F).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until golden brown and fragrant, about 5 minutes.

Add the ground beef to the pan and cook until golden brown and cooked through, breaking it up with a wooden spoon.
Add the grated carrot and chopped pepper to the pan and cook for a few minutes until soft.
Add crushed tomatoes, tomato paste, oregano, cumin, salt and pepper. Mix all ingredients well and cook over low heat for about 10 minutes to allow the flavors to blend.

In the meantime, line a tart tin with shortcrust pastry or puff pastry and press the edges together well.
Pour the meat mixture over the dough in the tart tin.
Cover the cake with another sheet of shortcrust or puff pastry and seal the edges well.

Make a few small slits in the top of the dough to allow steam to escape during baking.
Bake the cake in the preheated oven for about 25 to 30 minutes, or until the pastry is golden brown and crispy.
Allow to cool slightly before cutting and serving.