INGREDIENTS SPICE RUB – 1 Carrot – 1 Celery Stalk – 1 lb Ground Beef – 2 tsp Olive Oil – 2 cloves Garlic – 2 Scallions – 8 oz Tomato Sauce – 1/2 cup Beef Broth – 1 tbsp Chili Powder – 1 tbsp Ground Cumin – 1 tsp Ground Paprika – 1 tsp Salt & Pepper – 1.5 cups Shredded Cheddar Cheese – 1 Egg – Ready to Bake Pie Crust – 1 tbsp Flour
Delicious flaky crust surrounds a smoky ground beef filling for a savory dinner. So much easier to prepare 1 large pie than small individual empanadas. Use the time saving hack of buying a premade pie crust.
SWEAT THE VEGGIES IN A SKILLET.
ADD THE GROUND BEEF, COOKING IT THEN ADDING IN THE SPICES, TOMATOES AND BROTH.
MIX IN THE SHREDDED CHEESE TO THE MEAT MIXTURE
ROLL OUT THE PIE DOUGH AND FOLD IT INTO QUARTERS, MAKING IT EASIER TO PLACE ON THE SKILLET AND OPEN WITHOUT TEARING IT.
BRUSH THE TOP OF THE PIE WITH AN EGG WASH AND CUT SLITS IN THE TOP FOR AIR TO RELEASE.