Tested till perfect Picadillo Meat Pies

Picadillo Meat Pies

A picadillo filling of ground beef, tomatoes, olives and spices gives a Latin American twist to a traditional meat pie.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2005

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 2 batches 2batchesClassic Pastry Recipe, (add a pinch of cayenne pepper to each batch)
  • 1 1eggeggs, beaten

Filling:

  • 1 1large potatopotatoes
  • 1-1/2 lb 1-1/2lblean ground beef
  • 2 2oniononions, finely chopped
  • 4 4cloves garlic, minced
  • 4 tsp 4tsppaprika
  • 1-1/2 tsp 1-1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspground allspice
  • 1/4 tsp 1/4tspcinnamon
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)tomatotomatoes, mashed
  • 1/4 cup 1/4cuptomato paste
  • 3/4 cup 3/4cupgreen pimiento-stuffed olivegreen pimiento-stuffed olives, thinly sliced
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Preparation

Filling: Peel and cube potato. In saucepan of boiling salted water, cover and cook potato until tender, about 20 minutes. Drain and mash; set aside.

In large skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat.

Add onions, garlic, paprika, cumin, salt, pepper, allspice and cinnamon; cook, stirring, until softened, about 5 minutes. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until no liquid remains, about 20 minutes. Stir in mashed potato and olives. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Cut out twelve 6-inch (15 cm) circles, rerolling scraps as necessary. Fit half of the circles into six 4-1/2-inch (11 cm) pie plates. Divide filling among pie plates.

Brush each edge of pastry with egg. Top with remaining circles, pressing edges together. (Make-ahead: Cover and refrigerate for up to 24 hours.) Brush top with egg. Cut steam vent in centre. Roll out scraps and cut out decorative shapes; arrange around steam vent. Brush decorations with egg. Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, 30 to 35 minutes.

Nutritional Information Per serving: about

cal 745 pro 32g total fat 44g sat. fat 18g
carb 55g fibre 4g chol 186mg sodium 1,207mg

% RDI:

calcium 9 iron 49 vit A 33 vit C 38
folate 40
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