Rating: 3.5 stars
3 Ratings
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  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).

Recipe Summary

1 hr
25 mins
1 hr 40 mins
15 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.

  • Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.

  • Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.

  • Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.

  • Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.

  • Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.

  • Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.

Nutrition Facts

441 calories; protein 16.6g; carbohydrates 26.6g; fat 29.9g; cholesterol 55.9mg; sodium 427.8mg. Full Nutrition