Best Picadillo Arepa Pie Recipes

Picadillo and Corn Skillet Pie image

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 large Spanish onion, chopped
3 large cloves garlic, minced
Two 3- to 4-inch long whole cinnamon sticks
2 whole cloves
1/8 teaspoon ground allspice
2 pounds ground beef chuck
2 teaspoons kosher salt plus more to taste
Freshly ground black pepper
2 cups tomato sauce (about one 15-ounce can)
3/4 cup raisins
1/2 cup green pimento-stuffed Spanish olives, quartered
1/3 cup slivered almonds, toasted
1 1/2 cups stone-ground cornmeal
3 tablespoons unbleached all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons sugar
3/8 teaspoon fine salt
2 large eggs
3/4 cup whole milk, at room temperature
3 tablespoons unsalted butter, melted

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.
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Picadillo Arepa Pie image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 18

1 medium onion, finely chopped
1 garlic clove, minced
1 tablespoon olive oil
1 pound ground beef chuck
1/4 cup raisins
3/4 cup tomato sauce
1/2 cup water
1/4 cup chopped pimento-stuffed green olives
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1 pinch ground cloves
3/4 cup white arepa flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 stick cold unsalted butter, cut into small pieces
3/4 cup well-shaken buttermilk

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.