Preheat the oven to 200°C.
Prepare the beef filling by mixing the beef mince with the spices and seasoning in a large mixing bowl. Use your hands to combine thoroughly. Heat the olive oil in a large, heavy-based saucepan over a moderate heat. Fry the beef mixture, stirring to break up the meat. Remove from the heat once evenly browned.
Stir in the prunes and thyme sprigs and reserve to one side. Roll the pastry out to ½cm thickness on a lightly floured work surface. Cut into 12cm x 12cm squares then spoon a couple of tablespoons of the meat filling into the centre of the pastry.
Brush the edges lightly with some of the beaten egg. Bring all 4 corners of the pastry in and over the meat so that they meet at a point in the centre like a 4-sided pyramid. Secure the edges well so that they are secure, using the tines of a fork to create a pattern along the seams. Brush all over with the rest of the beaten egg, then transfer carefully to a lined baking tray.
Bake for 20-25 minutes until the pastry is golden and cooked. Remove and allow to cool on a wire rack briefly before serving.
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