Page 276 - Pie Squared

BEEFY EMPANADA SLAB PIE

WITH A CREAM CHEESE CRUST

Serves 10 to 12

Inside a flaky, blistered crust lies a generous layer of meaty picadillo,
a traditional dish served across Central America. The base is usually
ground beef (an 80:20 meat-to-fat ratio is ideal), seasoned with
tomatoes, olives, raisins, and herbs and spices that are regionally

specific. This recipe reveals my admiration of both olives and raisins,
but it calls for only a moderate quantity of each; if you are a fan, add
more. If raisins aren’t your thing, add another dried fruit like apricots
or chopped raw apple instead. It’s the sweet and salty harmony that

is essential.

Make Ahead: The filling may be made up to 3 days ahead and
refrigerated, or frozen up to 3 months.

CREAM CHEESE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) cream cheese, cubed and refrigerated for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

2 pounds (900 g) ground chuck (beef)

3 tablespoons olive oil

3 medium (426 g) sweet or yellow onions, diced (about 3 cups)