Chilean Meat Pie recipe
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- ¼ cup vegetable oil 2 onions, chopped 1 pound ground beef 1 tablespoon paprika 1 ½ teaspoons white sugar 1 cube beef bouillon ½ cup hot water 1 teaspoon dried oregano salt and ground black pepper to taste 1 cup black olives ½ cup raisins 2 cups all-purpose flour 1 teaspoon salt 1 pinch white sugar ⅔ cup shortening (such as Crisco®) 6 tablespoons cold water, or as needed 3 eggs, beaten
Nutrition Info
- 714.2 caloriescarbohydrate: 53.5 gcholesterol: 140.3 mgfat: 46.7 gfiber: 4.2 gprotein: 21.9 gsaturatedFat: 12 gservingSize: -sodium: 849.7 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Chilean Meat Pie
Directions
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Heat oil in a skillet over medium heat, fry onions until transparent, about 5 minutes. Add ground beef, paprika, and 1 1/2 teaspoons sugar. Cook and stir until beef is browned, about 5 minutes more.
Dissolve bouillon cube in hot water, stir into beef mixture. Add oregano, salt, and pepper. Simmer over low heat until flavors combine, 5 to 10 minutes. Stir in olives and raisins, remove from heat and let cool.
Preheat oven to 400 degrees F (200 degrees C).
Sift flour, 1 teaspoon salt, and 1 pinch sugar together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dough sticks together. Shape dough into 2 equal balls. Roll out crusts to fit a 9-inch pie pan. Place bottom crust in pie pan.
Spoon filling into pie crust, use a slotted spoon to avoid transferring oil. Pour in beaten eggs, cover with top crust. Pinch edges together, cut 4 slits in the top for vents.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), bake until golden, 35 to 40 minutes more.