Step 1

To make the dough, put all the ingredients in the bowl of a stand mixer, and add 200ml cold water. Using a dough hook, knead for 1 minute on slow, then increase the speed to high and knead for 5 minutes more (or knead by hand), until smooth and springy. Cover and chill while you make and cool the filling.

Step 2

Heat the olive oil in a large frying pan. Sauté the onions for 5 minutes on a medium heat, then add the beef. Increase the heat, sear the meat for about 5 minutes and break it up, until it starts to brown.

Step 3

Add the salt, spices, raisins and harissa, stir well to combine fully, then reduce the heat and cook gently for 10 minutes, stirring regularly, until all the flavours are incorporated and the mince well brown. Add 2 tbsp water if it seems dry. Set aside to cool (you can make this stage one day in advance).

Step 4

Remove the dough from the fridge and cut into 10 balls of about 85g. Roll each to a 13cm circle and top with 4-5 tbsp beef mix. Carefully close the dough around the mince and pinch closed. Set the balls, pinched-side down, on a large parchment-lined baking tray with a little space between them. Cover with a clean tea towel and prove for about 30 minutes at room temperature, or until the dough is puffy.

Step 5

Preheat the oven to 200ºC, gas mark 6. Place the tray in the oven and bake for 10 minutes, then reduce the heat to 190ºC, gas mark 5 and bake for 8 minutes more, or until risen, golden and hot in the middle.

Step 6

Melt the butter with the garlic and a sprinkle of freshly ground black pepper. As soon as the buns come out of the oven, brush with the butter and serve warm.