Empanada Pie

Ingredients

• cooking spray
• 1 medium onion , quartered
• 3 cloves garlic
• 2 tablespoons canola oil
• 1 package mushrooms , 8 ounce
• 0.5 cups pitted Kalamata olives
• 1 tablespoon dried oregano
• 2.5 teaspoons paprika
• 1 teaspoon ground cumin
• 0.5 teaspoons crushed red pepper flakes
• 0.13 teaspoons ground black pepper , or to taste
• 1 pound 90% lean ground beef
• 1 package pie crusts , 15 ounce
• 1 small egg
• 1 teaspoon water

Instructions

1. 1

   Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.

2. 2

   Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.

3. 3

   Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.

4. 4

   Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.

5. 5

   Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.

6. 6

   Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.

7. 7

   Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.

8. 8

   Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.