Preheat the oven to 500°F (250°C).
Place the ground beef, bread crumbs, egg, garlic, tomato paste, cumin, olives and salt, and pepper, in a large bowl, and stir to mix. You can also mix it together with clean hands.
Roll out bottom dough and place in an 8 x 11” (20 x 28 cm) ovenproof casserole, or another vessel of the approximate size.
Turn the meat mixture in to the pie shell.
Roll out the remaining dough and place on top of the filling. Cut vents. Crimp or flute edges.
Brush with egg yolk mixed with 1 tablespoon water.
Bake at 500°F (250°C) for 15 minutes.
Turn down the oven to 350°F (180°C) and bake for another 40 minutes. Let sit for 10 minutes before serving.