dough: Cream Cheese Pie Crust
filling: double batch of Empanada filling

  • I typically make a few changes because it’s a larger batch, such as using one apple and one potato (not two potatoes) and adding some Worcestershire sauce instead of just doubling the soy sauce, etc.

assembly:

1 egg yolk
1 tsp. cold water

  • Line quarter sheet pan with bottom crust, filling with empanada filling, then top with top crust.
  • Beat egg yolk and water, then brush pie crust top.
  • Bake at 425°F for 20 minutes, then reduce heat to 350°F and bake an additional 35 minutes.
  • Rest 10 minutes before serving.

Source: Pie Squared, p 287.

2021-09-21: original filling recipe:

2 lbs. ground beef
3 small onions
2 cloves garlic
2 Tbsp. olive brine
1 Tbsp. Worcestershire sauce or soy sauce
1 tsp. oregano
1 tsp. smoked paprika
1 tsp. kosher salt
2 cans diced tomatoes
½ cup green olives, diced
1 apple, peeled and diced

  • In a large pan, brown beef
  • Remove beef from the pan, and saute onions until translucent
  • Add garlic and saute for 30 seconds
  • Add Worcestershire sauce, oregano, paprika, salt, and tomatoes.  Increase heat and cook until thickened and reduced by half, about 15 minutes.
  • Stir in beef, olives, and apple, then remove from the heat and allow to cool.