Heat a couple of tablespoons of oil in a large non-stick skillet over medium heat. Add onions and sauté until it has softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, cumin, parsley, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 mins. Pour in the wine and cook 5 more mins until the wine has evaporated, then let the mixture cool completely.
While beef is cooking, line a 9x11 inch baking dish with parchment paper, than place one layer of pastry on the paper, pulling up the dough to cover the sides of baking dish.
Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry, then top with the remaining sheet of pastry. Pinch the pastry well to lock the filling in.
Chill the pie in the fridge for at least 1 hour and preheat the oven to 400 degrees.
Whisk the remaining egg and brush it over the pastry, then sprinkle with sesame seeds. Bake the pie until golden on top, about 40 minutes, and allow to cool 15 to 20 minutes before cutting.
The pastel keeps well in the fridge covered in foil and can be easily reheated.