Makes awesome leftovers; just heat individual pie for 3 to 4 minutes in the microwave.

Gallery

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
1 hr
total:
2 hrs 10 mins
Servings:
6
Yield:
6 pot pies
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak raisins in beef broth in a bowl for 1 hour.

    Advertisement
  • Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.

  • Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.

  • Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.

  • Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.

  • Bake in the preheated oven until crusts are browned, 20 to 25 minutes.

Nutrition Facts

1034 calories; protein 48.1g 96% DV; carbohydrates 67.1g 22% DV; fat 64.7g 100% DV; cholesterol 168.4mg 56% DV; sodium 3724.9mg 149% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/30/2020
we liked this very much but it had way too much salt, and we are salt freaks. instead of the individual ramekins, I left it in the skillet and added a pie crust on top. it was great. will definitely make again. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2013
I haven't actually tried it but it's very similar to the empanadas we used to make just across the Andes in Tucuman Argentina. Our family has also adapted it to a pie. It is indeed very good. For Tucuman flavor use small whole olives chop up one or two hard boiled eggs and add them to the final mixture and also add hot pepper flakes to taste for a little bite. It does make very good leftovers. Read More
Rating: 4 stars
05/30/2020
we liked this very much but it had way too much salt, and we are salt freaks. instead of the individual ramekins, I left it in the skillet and added a pie crust on top. it was great. will definitely make again. Read More