Picadillo Arepa Pie

Ingredients for Picadillo Arepa Pie

• 1 medium onion, finely chopped

• 1 garlic clove, minced

• 1 tablespoon olive oil

• 450g beef mince chuck

• 60ml raisins

• 180ml tomato sauce

• 120ml water

• 60ml chopped pimento-stuffed green olives

• 1/4 teaspoons ground cumin

• 1/4 teaspoons cinnamon

• 1 pinch ground cloves

• 90g white arepa flour

• 30g plain flour

• 1 teaspoon baking powder

• 1/4 teaspoons bicarbonate of soda

• 1/4 teaspoons salt

• 1/2 stick cold unsalted butter, cut into small pieces

• 180ml well-shaken buttermilk

Preheat oven to 232°C with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoons 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 teaspoons salt and 1/8 teaspoons 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, bicarbonate of 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.