Empanada Style Steak and Potato Pie

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Empanada style steak and potato pie

It is nearly Thanksgiving and everyone is talking about PIES. Pumpkin, chocolate, sweet potato, apple, pecan and the like. Well, this crazy girl has come up with another latin inspired dish that appears to be bucking the trends.

Many cultures have little meat pies, piroshki, pierogi, meat pasties but I have to say, I love, love empanadas! My first taste was sweetly offered by my dear friend Maria years ago and all this pie talk made me think of them. Couldn’t wait any longer for her next batch to arrive, so I jumped in with both feet! Using ready made pie crust and leftover steak makes this come together very quickly. I also decided to make two large pies instead of the traditional small handsized offerings and that saves a bunch of time. My spice combinations results in a nice burst of flavor. I think Maria would approve! P.S. this is also inspired acknowledgement of the sweet little pastries Bentobird has been serving up.

These two pies can serve four easily with a side salad or veggies. Tonight’s companion was an asparagus salad with scallions and grape tomatoes, tossed with an anchovy/mustard vinaigrette.

Empanada Style Steak and Potato Pie
Serves 4

1 pkg ready made pie crust (2 each 9” rounds)
1 tablespoon olive oil
1 clove garlic, minced
1 shallot
½ carrot
1 celery stalk
3 med. white button mushrooms
1 medium potato
2 cups-2 ½ cups shredded cooked sirloin steak (about 8 oz)
1 cup chopped fresh spinach
½ cup diced red bell pepper
¼ cup chopped raisins
1 teaspoon brandy
½ cup beef broth (low sodium, low salt)
1 egg, beaten (for wash)
Spice Blend
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon roasted cumin
¼ teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon ground celery seed
⅛ teaspoon nutmeg
⅛ teaspoon ground red pepper

1. Peel and finely dice potato, place in bowl, cover with water and seal with plastic wrap. Microwave on high 4 minutes to precook. Should not be mushy. Drain and cool.
2. Use food processor to finely dice shallot, carrot, celery, red bell pepper to small pieces.
3. Peel and mince garlic.
4. Rough chop left over steak and shred in food processor.
5. Prepare spice blend, combine in small bowl.
6. Chop raisins and soak in 1 teaspoon brandy.

Preheat oven to 425 degrees
Preheat 12” saute pan over medium heat.
Pour in olive oil, garlic and shallots. Cook until translucent about 3 minutes.
Add carrots, red pepper, celery, potato and mushrooms, stir to combine and cook 5 minutes until just soft, sprinkle in the spice blend, stir.
Add shredded steak and beef broth, bring mixture to a boil, add drained raisins and spinach. Lower heat to simmer, cook 5 -10 minutes more for flavors to meld and liquid to reduce by half. Turn off heat and cool. Taste mixture and adjust salt and pepper to your liking.

Roll out single pie crust on floured parchment paper, spoon ½ mixture on one side of crust leaving about 1 ½ inch border. Brush border with egg wash, fold top over and crimp edges to seal. Repeat with other crust.  Brush tops of pies with egg wash, slide pies and parchment paper onto a cookie sheet, place on center rack in oven. Bake 30 minutes until golden brown. Cool 5-10 minutes and serve.

Finely dice veggies
Shred steak (here with red chili pepper)
Saute in olive oil, spice blend, beef stock
Assemble, brush with egg wash, bake.
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