Spanish Beef Pie

Spanish Beef Pie
4 from 1 ratings
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.
  • 1 1/2 pound ground beef
  • 2 tablespoon tomato paste
  • 2 tablespoon paprika
  • 2 teaspoon 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)
  1. 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.