This Puerto Rican meat pie is the kind of golden, flaky bake that disappears from the table in minutes. Seasoned ground beef simmers with tomatoes and sweet corn, then gets tucked between two sheets of buttery puff pastry with a generous layer of melted cheese. If you love savory bakes like our Farmer Cheese Yeast Pie or Shortcrust Samsa with Beef, this hearty meat pie is your next must-try dinner.
Ingredients
- 700 g (1.5 lb) ground beef
- 2 sheets puff pastry, thawed
- 80 g (1/2 cup) corn
- 500 g (2 cups) canned tomatoes, crushed
- 150 g (5 oz) cheese, shredded
- Fresh herbs, chopped
- 1 onion, diced
- 1 egg, beaten (for brushing)
- Salt and pepper, to taste
Instructions
- Fry the onion until golden; add the beef and cook off all the liquid, then add the tomatoes and fry. Season with salt and pepper, stir in the corn, and set aside.
- Roll out both pastry sheets. Spread the filling in the center of one, top with cheese and herbs, cover with the second sheet, press out the air, crimp the edges, and brush with beaten egg.
- Bake at 180°C (350°F) for 30 minutes, until puffed and golden.
Tips
- Press out any air pockets between the pastry sheets before crimping — this keeps the pie from puffing unevenly.
- Brush the top generously with beaten egg for that deep golden shine.
- Let the pie rest for 10 minutes before slicing so the filling sets. For more pastry techniques, check the guides at seriouseats.com.
Nutrition: per 100 g — 191 kcal, protein 12.4 g, fat 7.3 g, carbs 18.2 g. Values are estimates; see usda.gov for official reference data.