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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds). | 2. Add the egg, vanilla, and milk and beat until blended. | 3. Add 1 1/3 cups flour and beat just until blended (do NOT overmix). | 4. With floured hands, shape the dough into a round, flat patty. | 5. Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days). | 6. In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes). | 7. Reduce heat to medium and add the pork, garlic, and seasonings. | 8. Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown). | 9. Add the beef and mix thoroughly. | 10. Lower the heat and let simmer for 5 minutes, stirring often. | 11. Mix in the potatoes and the stock. | 12. Cook for 10 minutes over med-low heat, stirring often. | 13. Strain the mixture very well and let cool at least 15 minutes before filling the pie shell. | 14. On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness. | 15. If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan. | 16. Refrigerate dough for 15 minutes. | 17. Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes. | 18. Remove weights and bake just until the crust on the bottom part looks dry (15 minutes). | 19. Let cool for 5 minutes. | 20. In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended. | 21. Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two. | 22. Bake at 350F until the crust is golden brown (40-45 minutes). | 23. Let cool 10 minutes before serving. | 24. If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round. | 25. Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge. | 26. Fold the circle in half over the filling and seal by pressing the edge with a fork. | 27. Trim the edge to 1/4". | 28. In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F. | 29. Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel. | 30. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
butter	4	tablespoons	unsalted softened	407.256	0.0341	0.4828	46.0705
salt	1/4	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
vanilla	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
milk	2	teaspoons		18.3	1.4340000000000002	0.945	0.981
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
vegetable oil				-	-	-	-
margarine	1/4			405.51599999999996	0.5076	0.5076	45.402
onion	1/2		grated	32.0	7.472	0.88	0.08
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
pork	1/3	lb	ground	568.512	0.0	21.0319	53.0258
garlic	2 1/2	teaspoons	minced	10.43	2.3142	0.4452	0.035
thyme	3/4	teaspoon	chopped dried	0.606	0.1467	0.0334	0.0101
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
salt	1	teaspoon		-	-	-	-
paprika	1 1/4	1/4	sweet	8.1075	1.5522	0.4065	0.3706
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
basil leaf	1	teaspoon	dried sweet	-	-	-	-
beef	1/3	lb	ground	299.3713	0.0	29.3626	19.2475
red potato	1 1/2	cups	grated	157.5	35.775	4.2525	0.315
beef stock pork	1	cup		-	-	-	-
cream cheese	1	package		-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
oregano	3/4	teaspoon	chopped dried	1.9875	0.5169	0.0675	0.0321
thyme	3/4	teaspoon	chopped dried	0.606	0.1467	0.0334	0.0101

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.