Try this Cubana Pie recipe for something delicous and different! It's basically a slightly spicy, Caribbean-style ground beef pie with raisins and olives.
What was weird about this pie was that after I smooshed together with my hands all of the ingredients in this French glass mixing bowl that I have, patted the mixture down flat in the bowl, and turned it out into the 9-inch piecrust, it fit the crust exactly in height and diameter. I was standing there with my mouth agape in wonder.
The baking instructions for this also proved to be very exact: 15 minutes at 500°F, then 35–45 minutes at 350°F (I would say take it out after 40 minutes at 350°). I made a mistake, though — actually, I got distracted and lazy — and just turned the oven off after 40 minutes and left the pie inside to cool. This resulted in it drying out more than I would have wanted, so the moral of the story is to remove the pie from the oven and cover when letting cool, to help it retain moisture.
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But anyway, offer your guests a little hot-pepper sauce on the side with this, and you are good to go! Also, I had some honeydew melon in the fridge — for some reason I always try to have melon with Caribbean dishes — so I put a few pieces on top for garnish. Yummy!
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Cubaña Pie Recipe
1 cup cooked white rice
1 medium onion, grated
1/4 cup dark raisins
1 teaspoon chili powder
2 to 3 drops hot sauce
1-1/2 pounds ground beef
1 clove garlic, crushed
1 jar (2 ounces) pimiento-stuffed olives with juice
3/4 cup crushed tomatoes
1/8 teaspoon freshly ground black pepper
1 unbaked 9-inch double piecrust
Preheat the oven to 500°F. Place all of the ingredients, except the piecrust, in a medium bowl and mix to blend thoroughly. Place the mixture in the bottom piecrust, add the piecrust top, then pierce with a fork several times. Bake for 15 minutes, then lower the heat to 350°F and bake for 35 to 45 minutes, or until golden. Serve hot or at room temperature.
Makes 4 to 6 servings.
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