Ingredients

• 2 teaspoons vegetable oil, plus more for brushing
• 1 shallot, finely chopped
• 1 clove garlic, minced
• Pinch of ground cinnamon
• 1/2 pound ground beef
• Kosher salt and freshly ground pepper
• 1 tablespoon tomato paste
• 3 tablespoons chopped tomato
• 3 tablespoons golden raisins
• 3 large pimiento-stuffed olives, finely chopped
• All-purpose flour, for dusting
• 1 11-ounce tube refrigerated French bread dough
• 1 large egg

Instructions

1. Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.
2. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
3. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
4. Photograph by Carrie Purcell