Beefy empanada slab pie with a cream cheese crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 162) by Cathy Barrow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried fruit of your choice or apple for golden raisins. See recipe for variations, including vegetarian option.

  • hirsheys on October 27, 2020

    This slab pie has a pretty traditional picadillo-style filling, though it is flavored with smoked paprika (as well as a few other spices), which I found a bit overwhelming taste-wise the first day, but it mellowed over the next few days. I followed the recipe exactly except for one rather huge change - the “patties” in my freezer that I thought were beef turned out to be pork bratwurst. After frying it up and draining (per the recipe), I tasted it and determined that it was lightly flavored enough and would be a fine substitute for the beef. Anyway, I’d make this again - probably making the filling the day before to let the flavors meld. The crust was delicious, and overall it was a big success.

  • MollyB on May 20, 2019

    This pie was great! A nice savory filling with some hits of sweetness from the raisins. I might add a little bit of chipotle powder or other ground chile if making it again. My bottom crust didn't really crisp up enough - I think I didn't preheat the oven with the baking steel quite enough.

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