Page 278 - Pie Squared

Wipe out the pan, add the olive oil, and warm until shimmering.
Add the onions and cook until translucent and beginning to brown on

the edges. Stir in the garlic and cook an additional 30 seconds. Add
the olive brine, Worcestershire, oregano, paprika, teaspoon of salt,
cumin seeds, and tomatoes to the pan. Increase the heat and cook
the sauce until thick, saucy, and reduced by half, 15 to 18 minutes.

Stir in the cooked beef, olives, and raisins and remove the pan from
the heat. Taste and add salt and pepper, if needed, then cool
completely.
Heat the oven to 425°F; if you have one, place a baking stone,

Baking Steel, or inverted baking sheet on the center rack to heat
(see here). Fill the bottom crust with the cooled filling. Cover with the
top crust. Crimp and slash, with a calligraphic, bold E, if you wish,
sliced into the cold top crust before placing it over the filling. Mix the

egg yolk and water together. With a pastry brush, paint the crust
generously with the egg wash, avoiding the crimped edges, and
scatter the salt across the surface. Slide the pie into the oven (on top
of the steel, stone, or baking sheet if using) and bake for 20 minutes.

Reduce the temperature to 350°F and bake for an additional 35 to 40
minutes, until the crust is toasty brown and the filling is piping hot.

Techniques: Cream Cheese Crust (here), Mixing and Rolling Out

(here), Crimp and Slash (here)

Swaps:

A Cheddar Cheese (here) or All-Butter Crust (here) fits the flavor
profile.

Shredded fully cooked short ribs or brisket, or ground dark meat
turkey can stand in for the ground beef.

Make a vegetarian picadillo with a can of pinto beans and 1 or 2
sweet potatoes.

Top with a Potato Mash (here).