Picadillo Pie Topped With Sweet Potato Recipes

Steps:

• Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
• Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
• Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
• Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Steps:

• Preheat oven to 450°F with rack in middle.
• Cook onion and garlic in oil with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium-low heat, stirring, until onion is softened, 3 to 5 minutes. Add beef and cook over medium heat, stirring and breaking up lumps, just until no longer pink. Stir in remaining ingredients with 1/4 teaspoon salt and 1/8 teaspoon pepper and simmer, stirring occasionally, until thickened, 10 to 15 minutes. Transfer to a 1 1/2- to 2-quart gratin or other shallow baking dish.
• Stir together flours, baking powder, baking soda, and salt. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix). Dollop over picadillo and bake until topping is golden and cooked through, about 20 minutes. Let stand 10 minutes before serving.

Steps:

• Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
• Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
• Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
• Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
• Peel the cooled potatoes and cut into chunks.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
• Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
• Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
• Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
• Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
• Bake 2 to 3 minutes or until cheese melts and bubbles.

Steps:

• Preheat the over to 350 degrees.
• Put the sweet potatoes in a pan of salted water and boil until tender, about 20 miutes. Drain well.
• Meanwhile, heat the oil in a large heavy-bottomed skillet. Add the onions and cook over medium heat for about 6 miutes until soft.
• Add the meat and cook, stirring constantly, for about 10 minutes or untl lightly coloured.
• Add the hot pepper, garlic, green or red pepper, tomoatoes, parsley, cumin, oregano, cloves, golden raisisn, salt and pepper and cook for 3 minutes, stirring frequently.
• Stir in the chopped olives and capers and cook for a further few mintues. Taste and adjust the seasoning. Put into a casserole dish, leaving space for the sweet potaot topping.
• Mash the sweet potatoes with the butter and mild and season with allspice. Put this on top of the picadillo and spread eveny. Place in the oven for 20 minutes or until the potoato topping starts to brown on the edges.

Steps:

• Make the picadillo. Heat the oil in a well-seasoned 10- to 12-inch cast iron skillet, over medium-low heat, and saute the onion until softened and lightly golden, about 10 minutes. Add the garlic and spices and cook for 1 minute. Raise the heat to medium-high, add the meat and saute, breaking it up with a spoon, until it just begins to loose its red color. Season the meat with salt and pepper. Add the tomato sauce, raisins, and olives, and adjust the heat to maintain a gentle simmer. Cover and cook for 20 minutes. Stir in the almonds and set the mixture aside while you make the cornbread topping. Make the cornbread. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, whisk together the milk, eggs, and butter. Whisk the wet ingredients into the dry until just combined. Pour the cornbread batter over the beef mixture in the skillet and spread it out evenly with a spatula. Bake the pie until the cornbread is golden and baked through, and the beef mixture is bubbling around the edges, about 35 to 40 minutes. Set the pie aside for 5 minutes before serving.
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• Preheat oven to 180°/gas 4.
• Melt butter in large pan.
• Add onion; sauté.
• Stir in flour & cook for about 30 secs before gradually adding milk.
• Bring to a simmer & cook for a couple of minutes until you have a smooth thick sauce.
• Stir in the white fish, prawns,smoked salmon. scallops, dill/parsley lemon zest & juice.
• Add salt & pepper at this stage if needed.
• Once the sauce is bubbling & the cod is starting to flake a little, remove from the heat.
• Spoon into a large 1.5 - 1.8 ltr pie dish OR 4 individual dishes.
• Leave to cool whilst preparing the topping.
• TOPPING:.
• Coarsely grate the sweet potato.
• Place in a clean tea towel & squeeze out the excess water.
• Melt the butter in a pan & add the potato.
• Stir over a medium heat for a couple of minutes until the potato is coated in Butter & starting to soften.
• Scatter the potato over the top of the pie, leaving a rough topping rather than pressing it down.
• Sprinkle over the grated cheese.
• Place on a baking tray and bake for 30 mins until the top is golden and the filling is starting to bubble over the edges.
• Serve with garlic bread & salad of choice.

Steps:

• Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.