Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).
Ingredients
- cooking spray:
- medium onion, quartered: 1 piece
- garlic: 3 clove
- canola oil: 2 Tbsp
- mushrooms: 1 pack (8 ounce pack, chopped)
- pitted kalamata olives: 0.5 cup
- oregano: 1 Tbsp (dried)
- ½ teaspoons paprika: 2 piece
- ground cumin: 1 tsp
- red pepper flakes: 0.5 tsp (crushed)
- ground black pepper: 0.125 tsp (to taste)
- 90% lean ground beef: 1 pound
- pie crusts: 1 pack (15 ounce pack)
- egg: 1 piece
- water: 1 tsp
Metric Conversion
Stages of cooking
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Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
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Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
-
Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
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Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
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Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
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Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
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Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
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Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.
