A picadillo filling of ground beef, tomatoes, olives and spices gives a Latin American twist to a traditional meat pie.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2005
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 facts <b>Per serving:</b> about
- Sodium 1207 mg
- Protein 32 g
- Calories 745.0
- Total fat 44 g
- Cholesterol 186 mg
- Saturated fat 18 g
- Total carbohydrate 55 g
- Iron 49.0
- Folate 40.0
- Calcium 9.0
- Vitamin A 33.0
- Vitamin C 38.0