Picadillo Meat Pies

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	745745 cal
pro	32 g32g pro
total fat	44 g44g total fat
sat. fat	18 g18g sat. fat
carb	55 g55g carb
fibre	4 g4g fibre
chol	186 mg186mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	99 calcium
iron	4949 iron
vit A	3333 vit A
vit C	3838 vit C
folate	4040 folate

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

Ingredients

2 2batches batchesClassic Pastry Recipe, (add a pinch of cayenne pepper to each batch)
1 egg , beaten1 1eggeggs, beaten
Filling:
1 large potato 1 1large potatopotatoes
1-1/2 lb lean ground beef 1-1/2 1-1/2lb lblean ground beef
2 onions , finely chopped2 2oniononions, finely chopped
4 cloves garlic , minced4 4cloves garlic, minced
4 tsp paprika 4 4tsp tsppaprika
1-1/2 tsp ground cumin 1-1/2 1-1/2tsp tspground cumin
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground allspice 1/4 1/4tsp tspground allspice
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1 can (19 oz/540 mL) tomatoes , mashed1 1can (19 oz/540 mL) can (19 oz/540 mL)tomatotomatoes, mashed
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
3/4 3/4cup cupgreen pimiento-stuffed olivegreen pimiento-stuffed olives, thinly sliced

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.

Source : Canadian Living Magazine: January 2005