Chilean Meat Pie

Heat oil in a skillet over medium heat; fry onions until transparent, about 5 minutes. Add ground beef, paprika, and 1 1/2 teaspoons sugar. Cook and stir until beef is browned, about 5 minutes more.

Dissolve bouillon cube in hot water; stir into beef mixture. Add oregano, salt, and pepper. Simmer over low heat until flavors combine, 5 to 10 minutes. Stir in olives and raisins; remove from heat and let cool.

Preheat oven to 400 degrees F (200 degrees C).

Sift flour, 1 teaspoon salt, and 1 pinch sugar together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dough sticks together. Shape dough into 2 equal balls. Roll out crusts to fit a 9-inch pie pan. Place bottom crust in pie pan.

Spoon filling into pie crust; use a slotted spoon to avoid transferring oil. Pour in beaten eggs; cover with top crust. Pinch edges together; cut 4 slits in the top for vents.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until golden, 35 to 40 minutes more.