Heat a saucepan over medium heat. Add the olive oil and once hot, add the diced bacon, thyme, and onion. Cook until the onions are soft and the bacon is lightly golden.

Add the diced carrots and celery and cook for another 5 minutes.

Add the ground beef and cook until brown. Add the wine and flour. Cook just until the juices thicken, about 5 minutes. Add the raisins and nutmeg and stir to combine. Season with salt and pepper. Remove the thyme sprigs and set aside to cool.

Preheat the oven to 350F. Lightly grease a 6" round springform pan with straight sides and set aside.

Heat the butter and water for the crust just until it comes to a boil. Add the hot liquid to the flour and salt and stir together until it comes together to form a ball of dough. Take two thirds of the dough and place on a lightly floured surface. Keep the rest of the dough warm. Roll the crust until it's 1/4" thick.

Place the round into the prepared pan. Gently press the dough into the edge of the pan.

Fill het pan with the beef filling. Take the rest of the dough and roll it out into a 1/4" thick circle. Place the top onto the pan and seal the edges. Cut slits on top with a knife and brush with the lightly beaten egg.

Bake for 30 minutes until golden brown.