Description
Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).
Ingredients
- cooking spray
- 1 medium onion, quartered
- 3 cloves garlic
- 2 tablespoons canola oil
- 1 (8 ounce) package mushrooms, chopped
- ½ cup pitted Kalamata olives
- 1 tablespoon dried oregano
- 2 ½ teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground black pepper, or to taste
- 1 pound 90% lean ground beef
- 1 (15 ounce) package pie crusts
- 1 small egg
- 1 teaspoon water
Instructions
- Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
- Preheat a saute pan over medium-high heat. Add oil
- onion
- and garlic to the hot pan. Reduce heat to medium and saute until golden
- about 5 minutes.
- Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile
- process olives to a fine mince and set aside.
- Add oregano
- paprika
- cumin
- red pepper flakes
- and pepper to the pan; cook and stir until fragrant
- 1 to 2 minutes. Crumble in ground beef and cook
- breaking up with a spoon or spatula
- until thoroughly browned
- 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes
- stirring occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
- Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
- Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
- Bake in the preheated oven until crust is golden brown
- 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 8