The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Meat Filling (Picadinho de Carne)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon olive oil 3/4 pound lean ground beef salt, freshly ground pepper
2 cloves garlic, crushed 1 medium onion, grated 2 tomates, peeled and chopped
1 fresh hot red pepper, chopped (optional) 2 hardboiled eggs, sliced sliced pitted black or green olives



1 In a skillet heat the oil and add the beef, salt, pepper, and garlic, mixing well. Saute for a minute or two, then add the onion, tomatoes, and the hot pepper, if liked. Stir to mix, cover, and cook over low heat until the meat is tender, about 20 minutes. Allow to cool. Then fill the pies three-quarters full and put a piece of sliced egg and a slice of olive on top of each before covering with the top crust.

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