Recipe by Jody Rioux
"Makes awesome leftovers; just heat individual pie for 3 to 4 minutes in the microwave."
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4 1/2 cups
1 (15 ounce) package
pastry for a 9-inch double-crust pie
ground black pepper
1 (6 ounce) can
6 1-cup ramekins
I haven't actually tried it but it's very similar to the empanadas we used to make just across the Andes, in Tucuman, Argentina. Our family has also adapted it to a pie. It is indeed very good. For Tucuman flavor, use small whole olives, chop up one or two hard boiled eggs and add them to the final mixture, and also add hot pepper flakes to taste for a little bite. It does make very good leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Jody's Chilean Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 582
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