Made with AI
Gaucho Empanada-Style Beef Pie
90 min 630 kcal per serving Advanced
Ingredients
4 Servings
- Lean ground beef400 g
- Yellow onion, diced150 g
- Red bell pepper, diced150 g
- Crushed tomatoes200 g
- Green olives, sliced80 g
- Large hard-boiled eggs, chopped2 eggs
- All-purpose flour280 g
- Unsalted butter, cold and cubed45 g
- Cold water120 ml
- Large egg, beaten for glazing1 egg
- Ground cumin10 g
- Smoked paprika5 g
- Dried oregano2 g
- Salt8 g
- Ground black pepper2 g
Instructions
- 1
Prepare the pastry: combine the flour with 3 g of the salt in a large bowl. Add the cold cubed butter and rub it into the flour until the mixture resembles coarse crumbs.
- 2
Gradually add the cold water, mixing just until a cohesive dough forms. Divide the dough into two portions, making one slightly larger than the other. Shape them into discs, wrap, and refrigerate for 30 minutes.
- 3
Prepare the filling: place a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces, until browned. Drain excess fat if necessary.
- 4
Add the diced onion and red bell pepper to the beef. Cook for 5 minutes, stirring occasionally, until softened.
- 5
Stir in the crushed tomatoes, cumin, smoked paprika, oregano, remaining 5 g salt, and black pepper. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the mixture is thick and most excess liquid has evaporated.
- 6
Remove the skillet from the heat. Fold in the sliced olives and chopped hard-boiled eggs. Let the filling cool to room temperature so it does not soften the pastry.
- 7
Preheat the oven to 200°C (400°F). Lightly grease or line a 23 cm (9-inch) pie dish with parchment paper.
