The inspiration behind this recipe is the memory of homemade empanadas.  Preparing it in the form of a pie is much, much easier … and who doesn’t like pies?

2 ready made rolled tart/pie dough or puff pastry for one 32-cm round baking tray
3 tablespoons vegetable oil
1 cup onion, finely chopped
½ cup tomato sauce
500 g ground beef

salt
black pepper
1 tablespoon ground cumin
1 tablespoon paprika
¼ cup raisins or sultanas
¼ cup port wine or other sweet wine
½ cup parsley, finely chopped
4 eggs, boiled and sliced

Optional:  ¼ cup olives of your preference, pitted and in halves

Preheat oven:  210°C (410°F)

Line the baking tray with parchment paper.  Layer the baking tray with one pie pastry.  Set aside.

Heat oil in a pan over medium heat.  Add onion.  Cook until soft and edges are lightly brown.

Add tomato sauce.  Stir and let it cook for about 5 min.

Stir in the ground beef, seasoning with salt, black pepper, ground cumin, and paprika.

Add raisins (optional:  olives), wine and stir well.  Turn the heat down, put the lid on, and simmer for about 30 min.

Incorporate parsley and correct the seasoning.  Set aside and let it cool.

Fill it with the beef mixture; spread the filling evenly.

Top with one layer of sliced eggs.

Fit the second pie pastry on top of the dish, pressing the edges to seal.  Prick dough with a fork.

Decorate with pastry trimmings.  Brush dough with milk or beaten egg.

Bake at 210°C (410°F) until the pastry is golden brown, about 30-35 min.

Delicious to enjoy with a light salad.