Make the filling
In a frying pan over medium heat, cook the beef and the pine nuts until the beef is no longer pink, about 6 minutes. Transfer to a bowl. Add the onion to the pan and cook, stirring, until softened, about 5 minutes. Add the tomato paste and wine and cook, stirring, for about 3 minutes. Stir the onion mixture, currants, cumin, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper into the beef.