1 lb. ground beef
1 garlic clove, crushed
1 (8 oz.) can tomato sauce
1/2 c. dark, seedless raisins
1 tbsp. sugar
3 tbsp. rum (or water)
1 tbsp. vinegar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 c. slivered almonds

PASTRY:

4 c. unsifted flour
1 tsp. salt
1 1/3 c. shortening
12 tbsp. cold water
1 egg, beaten

Filling: In a 10 inch skillet cook ground beef until browned. Discard drippings. Add next 9 ingredients. Simmer uncovered about 10-15 minutes until most liquid has evaporated, stirring occasionally. Stir in almonds. Remove from heat and cool to room temperature. Preheat oven to 350 degrees.

Pastry: Combine flour and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Sprinkle in cold water and mix quickly and lightly with fork. With hands, shape dough into a ball; divide in half. Roll half the dough between 2 sheets of waxed paper to 21 x 11 inches. Peel off top waxed paper. Cut 5 inch dough circles (use 5 inch plate or bowl). Place on ungreased baking sheets.