Making the Pie Crust (Skip if using store-bought):
- Prepare the Crust:
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, and mix until the dough starts to come together. Avoid overworking the dough. Divide it into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Filling:
- Cook the Beef:
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add the Vegetables and Spices:
- Add the chopped onions, garlic, and jalapeños to the beef. Cook until the onions are soft and translucent, about 5 minutes.
- Season the Filling:
- Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 2 minutes to let the spices bloom.
- Add the Tomato Paste and Broth:
- Stir in the tomato paste and beef broth. Let the mixture simmer for 5-7 minutes until the liquid reduces slightly and the flavors meld together. Remove from heat and let it cool slightly.
- Add the Cheese:
- Once the beef mixture has cooled a bit, stir in the shredded cheddar (or pepper jack) cheese. The cheese will melt into the mixture, making it creamy and flavorful.
Assembling the Pie:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out the Dough:
- On a floured surface, roll out one of the dough discs to fit your pie dish (about 9 inches). Gently place the dough into the pie dish, pressing it down to fit snugly.
- Add the Filling:
- Spoon the beef, jalapeño, and cheese mixture into the pie crust, spreading it out evenly.
- Top with the Second Crust:
- Roll out the second dough disc and place it over the top of the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Egg Wash:
- Brush the top of the pie with the beaten egg to give it a beautiful golden color when baked.
Baking the Pie:
- Bake:
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool Slightly:
- Let the pie cool for about 10 minutes before slicing. This will help the filling set and make it easier to cut clean slices.
Serving
- Serve:
- Slice the pie and serve hot. Pair with a simple side salad or roasted vegetables for a complete meal. You can also top it with sour cream or a dollop of guacamole for extra flavor.
Tips for Success
- Adjusting Spice Levels: For a spicier pie, leave the seeds in the jalapeños or add a dash of cayenne pepper. For a milder version, reduce the number of jalapeños and use a mild cheese like mozzarella.
- Cheese Choices: If you love cheese, feel free to use more. You can also experiment with different cheeses like gouda or Monterey jack.
- Storing and Reheating: Leftover pie can be stored in the fridge for up to 3 days. Reheat slices in the oven at 350°F for about 10 minutes for a crispy crust.
Conclusion
This Spicy Jalapeño and Cheese Beef Pie is a flavor-packed, hearty dish that’s sure to satisfy your cravings for something cheesy, savory, and spicy. The buttery crust, paired with the spicy beef filling and melted cheese, makes this a perfect dish for any occasion.
Enjoy the bold and rich flavors of this pie, and serve it up with your favorite condiments for an unforgettable meal!