Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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 Amy Sowder | You're more hardcore than those sissy campers who require all the regular luxuries and a vehicle within...
by Joey Skladany | Aside from grilled foods and refreshing summer cocktails (because #obviously), fireworks are inarguably...