Ground Beef Empanada Pie

Ground Beef Empanada Pie is a delicious empanada inspired savory beef pot pie made with ground beef taco filling and pie crust.

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Ground beef taco pie recipe

But this Ground Beef Empanada Pie recipe is based on the flavors of beef empanadas but instead of being made into lots of handheld beef pies it’s served as full size pie. The double layer pie crust is filled with a ground beef taco filling seasoned with taco herbs and spices, plus salsa, black beans, tomatoes, and corn. Layers of cheese both under the filling and on top ensure that the pastry crust stays flaky and never soggy.

There are lots of different types of taco pie. Taco pie made with a cornmeal crust (tamale pie), taco pies made with layers of flour tortillas (enchilada bake), taco pies made with Bisquick (like a taco cobbler). But once you serve this empanada taco pie made with pie crust I just know it will be your favorite taco pie recipe!

Ingredients

• Ground beef – or a mixture of ground beef and spicy chorizo also works great in this savory pie filling. Or you can substitute any ground meat you prefer.
• Onion
• Tomatoes – diced fresh tomatoes, drained canned tomatoes or even salsa or pico de gallo can be used in the filling.
• Tomato paste
• Black beans – or substitute any canned, drained beans you have on hand.
• Bell pepper – green pepper, red pepper or any color sweet pepper you have.
• Corn – fresh, frozen, or canned corn kernels.
• Cheddar cheese – or substitute pepper jack cheese.
• Cilantro
• Canola oil
• Salt and pepper
• Jalapeno pepper – for a little heat add a finely minced seeded jalapeno pepper. Or leave the seeds in for even more heat.
• Spices– chili powder, cumin, coriander, oregano, cayenne. Or substitute a packet of taco seasoning.
• Savory pie crust – based on my all butter pie crust recipe this one is made with flour, salt, pepper, garlic powder, butter, chicken stock, plus a separated egg – yolk in the pastry to add sturdiness and the white used as an egg wash on top.

Step by step instructions

1. Begin by making savory pastry dough. In a large bowl combine flour and seasonings. Cut cold butter into pieces and work into the flour mixture until only pea sized or smaller pieces remain. Alternately, you can use frozen butter shredded with a box grater. Separate egg and add egg yolk to the mixture, saving the white for later. Stir in chicken stock until the pastry is combined, then split into two pieces, wrap in plastic and refrigerate to chill, at least 20 minutes.
2. While pastry chills make filling mixture. Add canola oil to a large saucepan over medium high heat. Season ground beef with salt and pepper and cook until browned. Drain any oil and return to medium heat.
3. Add chopped onions, and bell pepper. Cook mixture until onions are starting to soften then add garlic, jalapeno and dried spices. Stir and cook until garlic is fragrant then add tomato paste. Followed by tomatoes, black beans and corn. Bring to a simmer then set aside to cool slightly.
4. When ready to assemble roll pastry and fit into the bottom of a pie pan. Sprinkle half the shredded cheese on the bottom of the pie and top with the slightly cooled filling mixture. Add remaining shredded cheese on top of the filling followed by the top crust. Crimp edges to seal.

5. Cut several holes in the top for venting. Finish by brushing on the reserved egg white. Then bake in preheated 400 degree Fahrenheit oven until golden brown, 30-40 minutes.

6. Remove and allow to cool slightly.

6. Cut serve and enjoy!

How to serve

Empanada pie is delicious served as is, but you can also get creative and add your favorite toppings like sour cream, fresh herbs, diced avocado, lime wedges, salsa, hot sauce and more.

Add a fresh green salad and some fresh fruit for a delicious well rounded meal that can easily be made ahead of time.

How to make ahead

The savory pastry crust and/or the filling can be made ahead of time and stored refrigerated for up to 3 days, or frozen for up to 3 months, before assembling. Or refrigerate after assembling for up to 24 hours before baking.

📖 Recipe

Ground Beef Empanada Pie

Ground Beef Empanada Pie is a delicious empanada inspired savory beef pot pie made with ground beef taco filling and pie crust.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Cuisine: American, Spanish

Servings: 8 servings

Calories: 665kcal

Author: Tristin Rieken

Ingredients

Savory pie filling

• 1 pound ground beef
• 1 medium white onion diced
• 3 cloves garlic
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 1 cup canned black beans drained
• 2 large bell peppers diced
• 1 ½ cups corn
• 2 cups shredded cheddar cheese
• ¼ cup fresh cilantro chopped
• 1 tablespoon canola oil
• 2 tablespoons chili powder
• 1 ½ teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper powder optional
• 1 small jalapeno diced, optional

Savory pie crust

• 2.5 cups flour
• 12 tablespoons butter cold
• ½ cup chicken stock
• 1 large egg separated
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

• Begin by making savory pastry dough. In a large bowl combine flour and seasonings. Cut cold butter into pieces and work into the flour mixture until only pea sized or smaller pieces remain. Alternately, you can use frozen butter shredded with a box grater. Separate egg and add egg yolk to the mixture, saving the white for later. Stir in chicken stock until the pastry is combined, then split into two pieces, wrap in plastic and refrigerate to chill, at least 20 minutes.
  2.5 cups flour, 12 tablespoons butter, ½ cup chicken stock, 1 large egg, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder
• While pastry chills make filling mixture. Add canola oil to a large saucepan over medium high heat. Season ground beef with salt and pepper and cook until browned. Drain any oil and return to medium heat.
  1 tablespoon canola oil, 1 pound ground beef
• Add chopped onions, and bell pepper. Cook mixture until onions are starting to soften then add garlic, jalapeno and dried spices. Stir and cook until garlic is fragrant then add tomato paste. Followed by tomatoes, black beans and corn. Bring to a simmer then set aside to cool slightly. Then stir in chopped cilantro.
  1 medium white onion, 3 cloves garlic, 2 tablespoons tomato paste, 1 cup diced tomatoes, 1 cup canned black beans, 2 large bell peppers, ¼ cup fresh cilantro, 2 tablespoons chili powder, 1 ½ teaspoons salt, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, ¼ teaspoon cayenne pepper powder, 1 small jalapeno, 1 ½ cups corn
• When ready to assemble roll pastry and fit into the bottom of a 10" deep dish pie pan. Sprinkle half the shredded cheese on the bottom of the pie and top with the slightly cooled filling mixture. Add remaining shredded cheese on top of the filling followed by the top crust. Crimp edges to seal and cut several holes in the top for venting. Finish by brushing on the reserved egg white.
  2 cups shredded cheddar cheese
• Bake in preheated 400 degree Fahrenheit oven until golden brown, 30-40 minutes.
• Remove and allow to cool slightly. Then cut and serve.

Nutrition

Calories: 665kcal | Carbohydrates: 49g | Protein: 25g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1269mg | Potassium: 645mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2979IU | Vitamin C: 62mg | Calcium: 267mg | Iron: 5mg

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