Savory Picadillo Meat Pies
"Savory, moderately spicy Mexican picadillo varies slightly in the details—here, we cook ground beef with onion, sweet peppers, oregano, and spices. Pimiento-stuffed green olives and dried currants give it salty-sweet undertones, the perfect filling to find in a flaky, buttery shell. Game plan: You can prepare the picadillo filling up to 2 days before you assemble the pies. You can make the dough and refrigerate it for up to 1 day, or store it in the freezer for up to a month (transfer it to the fridge for thawing the day before you plan to make the pies)...."
INGREDIENTS
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2 cups all-purpose flour
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1/2 teaspoon kosher salt
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3/4 cup unsalted butter
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8 tablespoons water
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1 tablespoon olive oil
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1 yellow onion
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1 green bell pepper
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1 red bell pepper
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1 pound ground beef
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1 teaspoon cumin
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1/2 teaspoon Mexican oregano
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1/4 cup tomato purée
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2 tablespoons hot sauce
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1/2 cup green olives
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1/2 cup dried currants
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1 teaspoon honey
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1 teaspoon kosher salt
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Flour
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1 egg yolk
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