Saute the onion in the Harissa Extra Virgin Olive Oil until soft and golden. Add the garlic, ground meat and Moroccan Blend. Saute until the meat is no longer pink and the juices have been absorbed. Taste and adjust with salt, pepper or additional Moroccan Blend. Reduce heat to low and sprinkle the flour over the meat and stir to combine. Add the pecans, raisins and parsley. Set aside to cool.
Using a store-bought or homemade pie crust, roll the dough into a round 1/8-1/4 inch thick. Cut dough into circles using a biscuit cutter. Place a heaping tablespoon of filling on one side of a pastry round. Dampen edge of pastry with fingertips moistened with water. Fold pastry over meat and crimp with fork tines dipped in water, pressing to seal. The pies can be frozen at this point. Preheat the oven to 400 degrees. Brush the pies with the egg wash prior to baking. Bake for 12-18 mins or until golden brown.
Lightly drizzle the Microgreens with Lemon White Balsamic and Lemon Extra Virgin Olive Oil. Season with a little salt and pepper. Taste and adjust the balsamic, oil and seasonings to taste.