Hispanic Kitchen

Spice It Up!

Gosh, I don't even know where to begin!! This was one of the best experiments that has ever come out of my kitchen!! I have mentioned before that I have yet to prepare my first apple pie, even though I have made thousands of empanadas in the past 10 years. For quite a long time I had the notion to use my aunt's empanada dough recipe to make a savory pie. I mean what's the worst that could happen??? Dough would not be cooked all the way through?? Well, I decided to take a chance last week and as my husband Richard said, "This pie was out of this world!!!" Yeah, this recipe is a keeper!


Yields up to 10 slices


For the Dough:
1 1/4 cups shortening
6 ounces cold, light beer
1 teaspoon salt
1 teaspoon baking powder
2 1/2 to 3 cups flour, plus more for dusting

For the Sloppy Joe Filling:
2 tablespoons olive oil
1 small white onion, diced
1 serrano pepper, minced
2 cloves garlic, minced
1 small red or orange sweet bell pepper, diced
1 pound 80/20 ground beef
14 ounce can Hunt's fire roasted tomatoes, diced
8 ounce can of "El Pato" spicy tomato sauce (green can)
1/4 cup brown sugar
1/8 cup apple cider vinegar
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper

You Will Also Need:
2 cups white extra sharp cheese, shredded
1 egg
1 tablespoon water
1/2 tablespoon cornmeal
10-inch pie shell or 10-inch cast-iron pan


I have a nice cast-iron skillet that worked beautifully for this pie! The crust was crispy and flaky.


We have a local cheese shop in Cuba, New York that makes the most incredible extra sharp cheese!



1. In a medium bowl, heat the shortening in the microwave for 1 to 2 minutes, just until melted. Add the 6 ounces of cold beer, stir gently. Add the salt, baking powder and gradually add in the flour until the dough forms and is no longer sticky. Divide the dough into two dough balls, transfer to a clean plate, cover with plastic wrap and set aside.

2. In a nonstick skillet, heat two tablespoons of olive oil to medium heat. Add the onions, serrano, and sweet peppers. Season lightly with salt and pepper and cook for 6 to 8 minutes until the onions start to brown. Add the fresh garlic and cook for 1 more minute.

3. Remove the onion mixture from pan and transfer to a bowl, set aside. In that same pan, add the ground beef and season beef with garlic powder, onion powder, coriander, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook and break down the beef for 10 to 12 minutes. Add the onion mixture back into the beef, along with the remaining ingredients for sloppy joes. Stir well to combine, reduce heat and cook down, stirring now and then, until most of the liquid has evaporated. Taste for salt as it cooks, adding if needed.

4. Remove the beef from the heat and let cool slightly. Preheat oven to 375ºF. On a lightly floured, flat surface roll out one dough ball to about 12 inches around. Add 1 tablespoon of olive oil to the bottom of pie pan and coat the bottom and sides of pan. Sprinkle the cornmeal evenly to coat the bottom of pan. Carefully transfer the rolled out dough into pie shell. Using your fingers, mold it to the pan shape, coming up the sides of the pan. Fill with beef mixture, top with two cups of cheese. Roll out the other dough ball, place on top of filled pie and use your fingers to pinch and seal the edges. Whisk the egg with 1 tablespoon of water and brush onto top of pie. Take a sharp knife and make a few slits in center of pie shell. Bake for 50 to 60 minutes, until golden brown and flaky. Yields up to 10 slices.


After the egg wash, I sometime add a little pinch of fresh cracked pepper and kosher salt before I bake the pie.

A simple garnish of sliced tomatoes, cilantro and chipotle crema was just perfect!


Other recipes by Sonia:

Mini Gorditas Stuffed with Chorizo and Cheese
Tilapia In a Green Chile Sauce With Coconut Lime Rice
Chile Relleno with Serrano Shrimp
Tequila Lime Shrimp
Steak Ranchero and Potato Tacos
Pumpkin Empanadas
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible

Views: 78878

Tags: Beef, Pie, Sloppy Joe, cheddar


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Comment by Sonia Mendez Garcia on November 4, 2014 at 4:16pm

That's so great to hear Emmie! The brown sugar was to simulate the flavors of sloppy joe that I remembered as a kid. I prefer it without sugar myself, but my better hald kinda likes the sweet and savory flavors. And since he ate most of it, hahaha....thanks so much for the feedback...I LOVE that dough recipe too! Thanks!

Comment by Emmie Cooper on November 4, 2014 at 3:37pm


I made your Kickin Sloppy Joe & Cheddar pie last Sunday and it was awesome.  I have never been able to make dough but your recipe was so easy and it turned out the best I ever made.  After searching 3 grocery stores I still could not find a serrano pepper so I used a jalepeno.  I am assuming that the brown sugar was to cut the heat of the serrano...  Since I could not find one and used a jalepeno & my pie was a little too sweet for my husband but we both loved it so I will try it without the sugar next time.  Thank you for sharing such a great recipe.   Now that I have found your site I plan on experimenting a lot more.  AWESOME!!!

Comment by Sonia Mendez Garcia on May 12, 2014 at 8:01am

Thank you Marnett!

Comment by Marnett on May 6, 2014 at 11:23pm
Wonderful, must try
Comment by Sonia Mendez Garcia on January 31, 2013 at 3:39am

Thanks Millie!! So glad I finally tried out the empanada dough for pie!!

Comment by millie johnson on January 31, 2013 at 1:09am

You have out done yourself again ! I have to make this very soon.

Comment by Sonia Mendez Garcia on January 30, 2013 at 5:58am

Thanks Yolanda!!! I am so hungry right about now....lol..have to turn away!! :)

Comment by Yolanda Valdez on January 30, 2013 at 1:24am

Damm Girl, You're Awesome.

Comment by Lemoncello on January 29, 2013 at 4:47pm

No, thank you. I was thinking of Super Bowl Sunday food.

Comment by Sonia Mendez Garcia on January 29, 2013 at 4:29pm

Hahha..Lemoncello, I have shared the dough recipe over and over...for empanadas..lol!! I prefer Miller Light for this dough recipe....that's all I have ever used...it works well...Richard already asked when I would make it again?? hahha!! Thanks!!!!

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