Picadillo Meat Pies
A picadillo filling of ground beef, tomatoes, olives and spices gives a Latin American twist to a traditional meat pie.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 745 |
| pro | 32 g |
| total fat | 44 g |
| sat. fat | 18 g |
| carb | 55 g |
| fibre | 4 g |
| chol | 186 mg |
| sodium | 1.207 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 49% |
| vit A | 33% |
| vit C | 38% |
| folate | 40% |
-
2 batches Classic Cayenne Pastry (just add a pinch of cayenne pepper to the flour in Classic Pastry)
1 egg, beaten
Filling:
1 large potato
1-1/2 lb (750 g) lean ground beef
2 onions, finely chopped
4 cloves garlic, minced
4 tsp (20 mL) paprika
1-1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) each ground allspice and cinnamon
1 can (19 oz/540 mL) tomatoes, mashed
1/4 cup (50 mL) tomato paste
3/4 cup (175 mL) green 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.
Additional Information
Source
Canadian Living Magazine: January 2005
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