Spanish Beef Pie

Span­ish Beef Pie

This savory pie is simple and can be made in large batches. I went ahead and recre­ated my own ver­sion of the famous ‘empanada'. You can make the beef 1-2 days before your gathering or holiday, and then assemble you pie and bake on the day you need it.It is a quick and sat­is­fy­ing crowd pleaser. Try it at your next gath­er­ing, you won’t be disappointed.

6
Servings
367
Calories Per Serving
Deliver Ingredients

Ingredients

Ingre­di­ents

  • 1 1/2  Pound  ground beef
  • 2  Tablespoons  tomato paste
  • 2  Tablespoons  paprika
  • 2  Teaspoons  cumin powder
  • 1  Tablespoon  worcheshire sauce
  • 1/2  Cup  spanish olives, sliced in half
  • small onion, chopped
  • garlic cloves, minced
  • medium potato, peeled and finely diced
  • 1/2  Cup  ketchup
  • 1/2  Teaspoon  dried oregano
  • 1  Teaspoon  flour
  • 1  Teaspoon  salt
  • pastry doughs (9 inch)

Ingredients

1 1/2 lbs ground beef

1 small onion, chopped

2 garlic cloves, minced

1 medium potato, peeled and finely diced

1/2 cup spanish olives, sliced in half

1/2 cup ketchup

1 tablespoon worcheshire sauce

2 tablespoons tomato paste

2 tabelspoons paprika

1 teaspoon cumin powder

1/2 teaspoon dried oregano

1 1/2 tablespoon flour

1 teaspoon salt

2 pastry doughs (9 inch)

Directions

Ingre­di­ents

1. In a large pan heat 1 tabelspoon of oil over medum heat. Saute the onion and potatoes for about 10 min until the potatoes are almost soft. Add the garlic and cook for another 2 minutes. Add the beef and cook stirring frequently until the meat is no longer pink, drain any excess fat. Add the olives, ketchup, worcheshire sauce, tomato paste, paprika, cumin, oregano, flour and salt and cook covered for 15 minutes.

2. Roll out one of the pie doughs and arrange on a 9 inch pie plate. Fill with the meat mixture. Roll out the remaining pastry dough and place over the filling. Tuck and seal the edges. Cut slits on the top of the pastry to allow ventilation. Bake at 400 degrees for about 25 minutes or until golden brown. Let it sit for a few minutes before cutting.

Nutritional Facts

Total Fat
21g
30%
Sugar
7g
8%
Saturated Fat
8g
33%
Cholesterol
107mg
36%
Carbohydrate, by difference
12g
9%
Protein
31g
67%
Vitamin A, RAE
165µg
24%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
67mg
7%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
17µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
42mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
305mg
44%
Selenium, Se
20µg
36%
Sodium, Na
321mg
21%
Water
84g
3%
Zinc, Zn
8mg
100%

Spanish Shopping Tip

Spanish cuisine often uses less than ordinary ingredients like Spanish paprika, Spanish wine, and saffron. Be sure to have these on-hand before concocting your Spanish dishes.

Spanish Cooking Tip

Saffron is used for both color and flavor. Use the threads if you want colors, and use ground saffron threads if you are using for flavor.