EMPANADA PIE
Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).
Provided by KIMBERJS
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
- 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.
- 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.
- 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.
- Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
- Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
- 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.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 29.9 g, Fiber 3 g, Protein 16.6 g, SaturatedFat 7.6 g, Sodium 427.8 mg, Sugar 1.3 g
TUNA EMPANADA PIE
Empanadas are a South American special. This pie will feed a family using just one can of tuna
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
- Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
- Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
- Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.
Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.98 milligram of sodium
BEEF EMPANADA POT PIE
I found this yummy recipe on a weight watcher recipe website, and it is greatness! (I leave out the olives...just not my thing.) One serving (1/6 of potpie) is 9 points.
Provided by blossomteacher
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350º.
- To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
- Add potato and onion; cover and cook 7 minutes, stirring occasionally.
- Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
- Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
- Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
- Remove from heat, and stir in olives and vinegar.
- Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
- Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
- Place dough on top of beef mixture, pressing to edge of dish.
- Cut 5 slits in top of crust to allow steam to escape.
- Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
- Bake at 350º for 25 minutes or until golden brown and bubbly around the edges.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.6, Fat 15, SaturatedFat 5.8, Cholesterol 63.3, Sodium 558.3, Carbohydrate 28.9, Fiber 2.7, Sugar 2.1, Protein 23.3
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- Prepare the dough: Whisk together the flour, salt, and paprika. Stir the yeast into the water. Make a well in the center of the flour and add the water/yeast mixture, olive oil, and the egg to the well.
- Place the dough in an oiled bowl, cover loosely with a towel or plastic wrap, and let the dough rise in a warm place until double in bulk (about an hour).
- While the dough is rising, prepare the filling: Chop the onion and bell peppers into small dice. Mince the garlic. Grate the tomato with a cheese grater (or finely chop).
- Place the olive oil in a large skillet. Add the onion and cook over medium heat, stirring, until onion is soft, fragrant, and translucent, about 5 to 8 minutes.
- Add the garlic, chopped bell pepper, tomato, and paprika and cook until most of the liquid has evaporated and vegetables are soft and fragrant. Season mixture with salt and pepper to taste.
- Assemble empanada: Preheat oven to 350 F. Lightly grease a 15-inch pizza pan, baking sheet, or paella pan with olive oil.
- Divide the dough into 2 pieces. Gently shape each one into a ball and let rest for 5 minutes. On a lightly floured surface, roll one piece of dough into an 18-inch diameter circle, letting dough rest from time to time so that the gluten will relax.
- Spread the filling over the dough in the pan, and sprinkle the chopped hard-boiled egg over the filling. Roll out the second piece of dough in the same manner and place it over the filling.
- Seal the edges of the dough together, trimming off any excess, and crimp the edges decoratively. Use the excess dough to decorate the empanada, if desired.
- Place the empanada in the oven. Bake until golden brown, about 30 to 35 minutes. Remove from oven and let cool for at least 15 minutes before serving.
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