Recipes
Corned Beef Pie
6 servings
35 minutes total (Active 10 minutes)
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Ingredients
- 2 tablespoons fresh mint, coarsely chopped
- 4 green onions, thinly sliced
- 4 oz quesadilla cheese, shredded
- 1 (12-oz) can corned beef
- 1 (15-oz) can pigeon peas (gandules), drained and rinsed
- ¾ cup sofrito
- 2 tablespoons capers, drained
- ¼ teaspoon pepper
- 2 ready-to-bake rolled pie crusts
Prep
- Preheat oven to 425°F.
- Chop mint; slice onions.
- Shred cheese (1 cup).
Steps
- Place corned beef in medium bowl and break apart with fork. Stir in remaining ingredients (except pie crusts) until blended.
- Place pie crusts on baking sheet. Arrange one-half of the beef mixture on one-half of each pie crust. Fold crusts over filling; fold and pinch edges to seal. Bake 20–25 minutes or until crusts are golden. Serve.
Amount per ⅙ recipe serving: Calories 610, Total Fat 32g, Sat Fat 13g, Trans Fat 0g, Chol 55mg, Sodium 1550mg, Total Carb 62g, Fiber 4g, Sugars 4g, Protein 23g, Calc 4%, Vitamin A 2%, Vitamin C 10%, Iron 15%