Prep Time::15 mins
Cook Time:: 1 hr
Additional Time::25 mins
Total Time:: 1 hr 40 mins
Servings::8
Yield::1 9-inch pie
Ingredients
cooking spray
1 medium onion, quartered
3 cloves garlic
2 tablespoons canola oil
1 (8 ounce) package mushrooms, chopped
½ cup pitted Kalamata olives
1 tablespoon dried oregano
2 ½ teaspoons paprika
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes
⅛ teaspoon ground black pepper, or to taste
1 pound 90% lean ground beef
1 (15 ounce) package pie crusts
1 small egg
1 teaspoon water
Directions
Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.