Corned Beef Pie
2 tablespoons fresh mint, coarsely chopped
4 green onions, thinly sliced
4 oz quesadilla cheese, shredded
1 (12-oz) can corned beef
1 (15-oz) can pigeon peas (drained and rinsed)
3/4 cup sofrito
2 tablespoons capers, drained
1/4 teaspoon pepper
2 ready-to-bake rolled pie crusts
- Preheat oven to 425°F.
- Chop mint; slice onions.
- Shred cheese (1 cup).
- Place corned beef in medium bowl and break apart with fork. Stir in remaining ingredients (except pie crusts) until blended.
- Place pie crusts on baking sheet. Arrange one-half of the beef mixture on one-half of each pie crust. Fold crusts over filling; fold and pinch edges to seal. Bake 20–25 minutes or until crusts are golden. Serve.
CALORIES (per 1/6 recipe) 610kcal; FAT 32g; CHOL 55mg; SODIUM 1620mg; CARB 62g; FIBER 4g; PROTEIN 23g; VIT A 2%; VIT C 10%; CALC 4%; IRON 15%
- Complete your meal with a fresh salad blend and coconut pie.
- Try this recipe using shredded rotisserie chicken instead of corned beef.
Recipe Version beef0068