Soak the raisins in water

Slice the onions. Rattle and roughly cut the olives.

Heat the two tbs of oil in a large skillet over a gentle flame and add the onions. Salt according to your taste.

Pour half a glass of water into the onions and cover. Cook for an hour on a low flame, stirring occasionally

When thee onions are a little dried, add the olives and raisins. Add a little water if necessary.

After this time the onions will be transparent and browned. Let them cool well.

Let's prepare the dough. In a bowl mix together flour, oil and salt, and add little by little some water until you will have a smooth and soft but not sticky dough.

Let it rest for half an hour covered by a plate or a plastic wrap.

Heat oven 180°

Cut the dough in two, taking care to obtain a bigger piece (which will be the one to line the mold) and a smaller one (which will be the lid).

Flat the dough until it's about half a centimeter thick. Line a 20 cm pan.

Pour the cold onions over it and flat the other dough, always at half a centimeter and roll it over the onions, sealing the edges well.

Crimp the pastry lid with a fork.

Bake 40 minutes