Savory, moderately spicy Mexican picadillo varies slightly in the details—here, we cook ground beef with onion, sweet peppers, oregano, and spices. Pimiento-stuffed green olives and dried currants give it salty-sweet undertones, the perfect filling to find in a flaky, buttery shell.
Game plan: You can prepare the picadillo filling up to 2 days before you assemble the pies. You can make the dough and refrigerate it for up to 1 day, or store it in the freezer for up to a month (transfer it to the fridge for thawing the day before you plan to make the pies).
To make the filling:
To assemble and bake:
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...