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
352
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
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 medium potato, peeled and finely diced
  • 1/2 Cup ketchup
  • 1/2 Teaspoon dried oregano
  • 1 Teaspoon flour
  • 1 Teaspoon salt
  • 2 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
5g
6%
Saturated Fat
7g
29%
Cholesterol
104mg
35%
Carbohydrate, by difference
11g
8%
Protein
31g
67%
Vitamin A, RAE
150µg
21%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
73mg
7%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
6mg
33%
Magnesium, Mg
47mg
15%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
300mg
43%
Selenium, Se
19µg
35%
Sodium, Na
294mg
20%
Water
87g
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.