Empanada + Pot Pie =

The Spanish verb empanar means to wrap or coat in bread. From the word comes the the name for the delicious pocket meal, empanadas. Empanadas are typically a circular piece of pie type pastry which is filled, folded and sealed before being baked or fried. They are a wonderful, portable snack.

Here in Peru, empanadas are commonly found with beef, chicken or ham and cheese. The beef version comes with a slice of lime and is often dusted with powdered sugar. Typically they have raisins, hard boiled egg and olives. Now, you can also find empanadas filled with aji de gallina or lomo saltado, which are delicious in their own right.

The question is though, what do you get when you cross an empanada with a pot pie? Well, Empanada Mini Pot Pies, of course! This version leaves out the raisins (because I don't like them) and doesn't sprinkle powdered sugar over the top (because I still don't know why it's used)! If you would like to include either, please feel free to add raisins to the meat while it is cooking and sprinkle powdered sugar over the top to finish it off.

Empanada Mini Pot Pies
Adapted from bakingandbooks.com
Makes 4

Crust:
1 cup of flour
1/4 teaspoon of salt
1/2 cup of butter, at room temperature
3 ounces of cold cream cheese

1. In a medium bowl, beat the butter and cream cheese until smoothly blended, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps.

2. Place the dough contents in plastic wrap and form the dough into a smooth ball, then flatten it into a 6-inch disk, and refrigerate for 30 minutes or as long as overnight.

Filling:
1/2 cup of beef broth
1 medium onion, finely chopped
1 tablespoon of garlic puree or minced garlic
1 pound of ground beef
1 teaspoon of red pepper flakes
2 tablespoons of aji panca paste
1 teaspoon cumin powder
1 teaspoon salt
1/4 cup rocoto stuffed olives, finely chopped (optional)
1 tablespoon of milk

1. Preheat the oven to 400F.

2. Saute the onions over medium heat in a skillet coated with cooking spray until the onions soften, about 5 minutes; add the broth when needed. Add garlic and ground beef and cook, stirring to break up any clumps, until it is no longer pink, about 10 minutes. Stir in the red pepper flakes, aji panca paste, cumin powder, and salt and cook for about 3 more minutes to blend the flavors, stirring often. Remove from heat and add olives. Divide evenly among 4 (1 cup) ramekins. Set aside to cool slightly while you roll the crust.

3. Cut the crust dough into 4 equal pieces, one for each potpie. Lightly flour the rolling surface and rolling pin. Roll one piece of dough into a circle that is slightly larger than the baking dish. Gently place the crust over the filling, tucking the edges in. Repeat for the remaining 3 baking dishes.

4. Sprinkle some paprika on top, if desired. Then use a pastry brush to brush the top of each crust lightly with milk. Cut two slits on the top of the crust to release steam while the potpies bake.

5. Bake at 400F for about 30 minutes, or until the crust is lightly browned and the filling is beginning to bubble gently. Serve while hot.

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Empanada Mini Pot Pies are being served up for the Mini-Pie Revolution – Pot Pies. The Mini Pie Revolution was created by Ann and Karyn.

More Mini-Pie Revolutionary recipes:

Peanut Butter & Jelly Mini-Tarts - February 2008
Peanut Butter Fudge Cups - December 2007