Beef Pies (pastelitos de Carne)

Heat oil in a frying pan over medium heat, add capsicum and cook for 3 minutes or until softened. Add beef, cumin, cinnamon, oregano and allspice, and cook for 5 minutes or until beef is browned. Add passata, 125 ml (½ cup) stock and sultanas, and cook for 5 minutes or until liquid is almost absorbed.Combine remaining 60 ml (¼ cup) stock with cornflour and add to beef mixture. Cook over medium heat for 2 minutes or until mixture is thickened. Stir in olives and ½ tsp salt. Remove from heat and cool.
To make syrup, place 80 ml ( cup) water and sugar in a saucepan over low heat, and cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil and cook for a further 5 minutes or until thickened. Remove from heat and cool.
Preheat oven to 200°C. Place pastry on a lightly floured work surface, then, using a 9 cm-round biscuit cutter, cut out 32 rounds. Place 2 tbsp filling in the centre of half the rounds, brush edges with water and top with remaining pastry rounds. Press edges together to seal. Place pies on a greased oven tray.
Whisk together egg yolks and 2 tsp water in a small bowl. Brush pies with egg wash and bake for 15 minutes or until light golden. Remove and brush with sugar syrup, then return to the oven and bake for a further 2 minutes or until golden brown. Cool pies slightly, then serve.