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.
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!
Cubaña Pie Recipe
1 cup cooked white rice
1 medium onion, grated
¼ cup dark raisins
1 teaspoon chili powder
2 to 3 drops hot sauce
1-½ pounds ground beef
1 clove garlic, crushed
1 jar (2 ounces) pimiento-stuffed olives with juice
¾ cup crushed tomatoes
⅛ 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.