Empanada Pie Perfection: Delicious Recipes and Easy Instructions
Empanada pie, a delightful twist on the classic empanada, offers a comforting and flavorful experience that’s perfect for any occasion. Imagine the savory filling of your favorite empanadas encased in a flaky, golden-brown crust, all baked to perfection in a single, shareable dish. This article will guide you through various empanada pie recipes, providing detailed steps and instructions to ensure your culinary success. Whether you’re a seasoned baker or a beginner, you’ll find inspiration and practical tips to create your own masterpiece. Let’s dive into the world of empanada pies!
## What is Empanada Pie?
Empanada pie essentially takes the essence of individual empanadas and transforms it into a larger, more communal dish. Instead of making individual pastries, the filling is spread inside a pie crust and baked until golden. This method saves time and effort while delivering the same delicious flavors.
## Why Choose Empanada Pie?
* **Convenience:** Making a single pie is often faster than assembling dozens of individual empanadas.
* **Shareable:** Empanada pie is perfect for potlucks, family gatherings, or any event where you want to share a delicious meal.
* **Versatile:** The filling can be customized to suit your preferences, dietary needs, and available ingredients.
* **Comfort Food:** The combination of savory filling and flaky crust creates a comforting and satisfying experience.
* **Impressive Presentation:** An empanada pie makes a beautiful centerpiece for any table.
## Basic Empanada Pie Recipe: Ground Beef
This is a classic and versatile recipe that can be adapted to your taste. Feel free to add or substitute ingredients as you like.
**Yields:** 6-8 servings
**Prep Time:** 30 minutes
**Cook Time:** 45-55 minutes
**Ingredients:**
* **Crust:**
* 2 boxes (14.1 oz each) refrigerated pie crusts (or homemade pie crust – recipe follows)
* **Filling:**
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 pound ground beef
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 teaspoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 1 (14.5 oz) can diced tomatoes, undrained
* 1/2 cup beef broth
* 1/4 cup chopped green olives
* 1/4 cup raisins (optional, for sweetness)
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
* 1 egg, beaten (for egg wash)
**Equipment:**
* Large skillet
* 9-inch pie dish
* Mixing spoon
* Knife
* Cutting board
* Pastry brush
**Instructions:**
1. **Prepare the Filling:**
* Heat olive oil in a large skillet over medium heat.
* Add chopped onion and cook until softened, about 5 minutes.
* Add minced garlic and cook for another minute until fragrant.
* Add ground beef and cook, breaking it up with a spoon, until browned.
* Drain any excess grease.
* Add chopped bell peppers, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 3-5 minutes, until the peppers start to soften.
* Stir in diced tomatoes, beef broth, green olives, and raisins (if using).
* Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
* Stir in chopped parsley.
* Season with salt and pepper to taste.
* Remove from heat and let cool slightly.
2. **Assemble the Pie:**
* Preheat oven to 375°F (190°C).
* Unroll one pie crust and gently fit it into the pie dish. Press it against the bottom and sides.
* Pour the cooled ground beef filling into the crust-lined pie dish.
* Unroll the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie.
* Cut a few slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
* Brush the top crust with beaten egg to give it a golden-brown color.
3. **Bake the Pie:**
* Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
* If the crust starts to brown too quickly, you can cover the edges with foil.
* Remove from the oven and let cool for at least 10-15 minutes before slicing and serving.
## Homemade Pie Crust Recipe
While store-bought crusts are convenient, homemade pie crust offers a superior flavor and texture. This recipe is simple and straightforward.
**Yields:** Enough for one double-crust pie
**Prep Time:** 20 minutes
**Chill Time:** 30 minutes
**Cook Time:** N/A
**Ingredients:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
**Equipment:**
* Large mixing bowl
* Pastry blender or food processor
* Plastic wrap
* Rolling pin
**Instructions:**
1. **Combine Dry Ingredients:**
* In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:**
* Add the cold butter cubes to the flour mixture.
* Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You can also pulse the mixture in a food processor until it reaches this texture. Be careful not to overmix.
3. **Add Water:**
* Gradually add the ice water, one tablespoon at a time, mixing gently after each addition.
* Continue adding water until the dough just comes together. Be careful not to add too much water.
4. **Form the Dough:**
* Divide the dough in half. Gently flatten each half into a disc.
* Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
5. **Roll Out the Dough:**
* On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
* Carefully transfer the dough to your pie dish. Gently press it against the bottom and sides.
* Repeat with the second disc of dough to create the top crust.
## Variations on the Classic Ground Beef Empanada Pie
The beauty of empanada pie lies in its versatility. You can easily adapt the filling to suit your taste and dietary preferences. Here are a few ideas:
* **Chicken Empanada Pie:** Substitute ground beef with cooked, shredded chicken. Add diced vegetables like carrots, peas, and corn for extra flavor and nutrients. Consider using a creamy sauce instead of beef broth for a richer filling.
* **Pork Empanada Pie:** Use ground pork or shredded pork shoulder. Add a touch of sweetness with apples or pears. Spices like cinnamon and cloves can add warmth and complexity.
* **Vegetarian Empanada Pie:** Create a hearty vegetarian filling with beans, lentils, or vegetables like mushrooms, zucchini, and squash. Add cheese for extra flavor and richness. Consider using a puff pastry crust for a lighter texture.
* **Seafood Empanada Pie:** Use shrimp, crab, or fish. Add a creamy sauce with dill or parsley. Lemon juice or white wine can enhance the seafood flavors.
* **Spicy Empanada Pie:** Add more chili powder, cayenne pepper, or a dash of hot sauce to the filling. You can also include jalapeños or other spicy peppers.
* **Cheese Empanada Pie:** Incorporate cheese directly into the filling. Cheddar, Monterey Jack, or pepper jack are good options. Sprinkle cheese on top of the filling before adding the top crust for an extra cheesy crust.
## Empanada Pie with Different Crusts
While traditional pie crust is the most common choice, you can experiment with other crusts for a different texture and flavor.
* **Puff Pastry:** Puff pastry creates a light and flaky crust that’s perfect for a more elegant presentation.
* **Cornmeal Crust:** A cornmeal crust adds a slightly sweet and rustic flavor that pairs well with savory fillings.
* **Sweet Potato Crust:** A sweet potato crust offers a subtle sweetness and a vibrant color.
* **Gluten-Free Crust:** Use a gluten-free flour blend to make a crust that’s suitable for those with gluten sensitivities.
## Tips for a Perfect Empanada Pie
* **Cool the Filling:** Make sure the filling has cooled slightly before pouring it into the crust. This will prevent the crust from becoming soggy.
* **Don’t Overfill:** Avoid overfilling the pie, as this can cause the filling to spill out during baking.
* **Crimp the Edges:** Crimp the edges of the crust tightly to seal the pie and prevent the filling from leaking.
* **Cut Vents:** Cut a few slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
* **Egg Wash:** Brush the top crust with beaten egg to give it a golden-brown color. You can also sprinkle it with sugar for a slightly sweet finish.
* **Bake Thoroughly:** Bake the pie until the crust is golden brown and the filling is bubbling. Use a thermometer to ensure the filling is heated through.
* **Let it Rest:** Let the pie cool for at least 10-15 minutes before slicing and serving. This will allow the filling to set and prevent it from being too runny.
* **Prevent a Soggy Bottom Crust:** Place a baking sheet on the rack below the pie. This will help to deflect some of the heat and prevent the bottom crust from becoming soggy. You can also partially bake the bottom crust before adding the filling (blind baking).
## Serving Suggestions
Empanada pie can be served as a main course or as a side dish. Here are a few serving suggestions:
* **With a Salad:** Serve with a simple green salad or a more elaborate salad with avocado, tomatoes, and corn.
* **With Sour Cream or Guacamole:** Top with sour cream, guacamole, or salsa for extra flavor and creaminess.
* **With Rice and Beans:** Serve with rice and beans for a complete and satisfying meal.
* **As an Appetizer:** Cut the pie into smaller squares and serve as an appetizer at a party or gathering.
## Storage Instructions
* **Refrigerator:** Leftover empanada pie can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container.
* **Freezer:** Empanada pie can also be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.
## Troubleshooting
* **Soggy Crust:** This is usually caused by overfilling the pie or not cutting enough vents in the top crust. Make sure to cool the filling slightly before pouring it into the crust and cut several slits in the top to allow steam to escape.
* **Burnt Crust:** If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.
* **Runny Filling:** This can be caused by not thickening the filling enough or not letting the pie cool completely before slicing. Make sure to simmer the filling until it has thickened slightly and let the pie cool for at least 10-15 minutes before serving.
* **Dry Filling:** This can be caused by overbaking the pie. Check the pie frequently during baking and remove it from the oven when the crust is golden brown and the filling is bubbling.
## Advanced Tips and Techniques
* **Blind Baking:** For an extra crispy bottom crust, you can blind bake the bottom crust before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the crust is lightly golden. Remove the parchment paper and pie weights and continue baking for another 5-10 minutes, or until the crust is golden brown.
* **Lattice Top:** For a more decorative pie, create a lattice top by cutting strips of dough and weaving them over the filling. This allows you to show off the filling while still providing a protective crust.
* **Embossed Crust:** Use cookie cutters or stamps to create decorative shapes on the top crust.
* **Flavor Infused Crust:** Add herbs or spices to the pie crust dough for extra flavor. For example, add chopped rosemary or thyme to the dough for a savory pie, or add cinnamon and sugar for a sweet pie.
## Empanada Pie: A Culinary Adventure
Empanada pie is a delicious and versatile dish that’s perfect for any occasion. With its customizable filling and flaky crust, it’s sure to be a crowd-pleaser. Experiment with different fillings, crusts, and techniques to create your own signature empanada pie. Happy baking!
## Recipe: Chicken Empanada Pie with Olives and Raisins
This recipe provides a delightful twist on the classic chicken empanada, enhanced with the distinctive flavors of olives and raisins for a sweet and savory experience.
**Yields:** 6-8 servings
**Prep Time:** 35 minutes
**Cook Time:** 50-60 minutes
**Ingredients:**
* **Crust:**
* 2 boxes (14.1 oz each) refrigerated pie crusts (or homemade pie crust – recipe above)
* **Filling:**
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1.5 lbs cooked chicken, shredded (rotisserie chicken works great)
* 1 red bell pepper, finely diced
* 1/2 cup green olives, sliced
* 1/2 cup raisins
* 1/4 cup dry white wine (optional)
* 1 cup chicken broth
* 1 teaspoon smoked paprika
* 1/2 teaspoon cumin
* 1/4 teaspoon dried oregano
* Salt and freshly ground black pepper to taste
* 2 tablespoons all-purpose flour (for thickening)
* 1/4 cup chopped fresh parsley
* 1 egg, beaten (for egg wash)
**Equipment:**
* Large skillet
* 9-inch pie dish
* Mixing spoon
* Knife
* Cutting board
* Pastry brush
**Instructions:**
1. **Prepare the Filling:**
* Heat olive oil in a large skillet over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Add the diced red bell pepper and cook for 3-5 minutes, until slightly softened.
* Stir in the shredded chicken, sliced olives, and raisins. Cook for another 2-3 minutes to combine the flavors.
* (Optional) Deglaze the pan with dry white wine, scraping up any browned bits from the bottom of the skillet.
* In a small bowl, whisk together the chicken broth and all-purpose flour until smooth. Pour this mixture into the skillet and stir well.
* Add the smoked paprika, cumin, and dried oregano. Season with salt and freshly ground black pepper to taste.
* Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened to your liking. Stir frequently to prevent sticking.
* Stir in the chopped fresh parsley.
* Remove from heat and let cool slightly.
2. **Assemble the Pie:**
* Preheat oven to 375°F (190°C).
* Unroll one pie crust and gently fit it into the pie dish. Press it against the bottom and sides.
* Pour the cooled chicken filling into the crust-lined pie dish.
* Unroll the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie.
* Cut a few slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
* Brush the top crust with beaten egg to give it a golden-brown color.
3. **Bake the Pie:**
* Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
* If the crust starts to brown too quickly, you can cover the edges with foil.
* Remove from the oven and let cool for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly.
## Recipe: Black Bean and Corn Empanada Pie (Vegetarian)
This vegetarian empanada pie bursts with the vibrant flavors of black beans, corn, and southwest spices, making it a hearty and satisfying meatless option.
**Yields:** 6-8 servings
**Prep Time:** 30 minutes
**Cook Time:** 45-55 minutes
**Ingredients:**
* **Crust:**
* 2 boxes (14.1 oz each) refrigerated pie crusts (or homemade pie crust – recipe above, consider adding a touch of chili powder to the dough)
* **Filling:**
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 (15 oz) can black beans, rinsed and drained
* 1 (15 oz) can corn, drained (or 1.5 cups frozen corn, thawed)
* 1 (10 oz) can diced tomatoes and green chilies (such as Rotel), undrained
* 1 cup vegetable broth
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 1 cup shredded cheddar cheese (or Monterey Jack, or a blend)
* 1/4 cup chopped fresh cilantro
* Salt and pepper to taste
* 1 egg, beaten (for egg wash)
**Equipment:**
* Large skillet
* 9-inch pie dish
* Mixing spoon
* Knife
* Cutting board
* Pastry brush
**Instructions:**
1. **Prepare the Filling:**
* Heat olive oil in a large skillet over medium heat.
* Add chopped onion and cook until softened, about 5 minutes.
* Add minced garlic and cook for another minute until fragrant.
* Add chopped bell peppers and cook for 3-5 minutes, until they start to soften.
* Stir in the black beans, corn, and diced tomatoes and green chilies.
* Pour in the vegetable broth and add the chili powder, cumin, smoked paprika, and cayenne pepper (if using).
* Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly and the vegetables are tender. Stir occasionally to prevent sticking.
* Remove from heat and stir in 3/4 cup of the shredded cheese and the chopped cilantro. Season with salt and pepper to taste. Let cool slightly.
2. **Assemble the Pie:**
* Preheat oven to 375°F (190°C).
* Unroll one pie crust and gently fit it into the pie dish. Press it against the bottom and sides.
* Pour the cooled black bean and corn filling into the crust-lined pie dish.
* Sprinkle the remaining 1/4 cup of shredded cheese over the filling.
* Unroll the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie.
* Cut a few slits in the top crust to allow steam to escape during baking.
* Brush the top crust with beaten egg to give it a golden-brown color.
3. **Bake the Pie:**
* Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
* If the crust starts to brown too quickly, you can cover the edges with foil.
* Remove from the oven and let cool for at least 10-15 minutes before slicing and serving.
Enjoy your homemade Empanada Pie!