Ingredients:

  • 1 lb ground beef (80/20)
  • 1 large yellow onion, finely diced
  • 0.5 cup red bell pepper, finely minced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 cup beef broth
  • 0.25 cup green olives, chopped
  • 1.5 cups shredded Monterey Jack cheese
  • 3 cups all-purpose flour
  • 1 stick unsalted butter, chilled and cubed
  • 1 large egg
  • 0.5 cup cold water
  • 1 tsp salt

Instructions:

  1. Brown 1 lb ground beef in a skillet over medium high heat until no longer pink and slightly crispy.
  2. Add the diced onion and red bell pepper to the beef fat, cooking until softened and translucent.
  3. Stir in the minced garlic, cumin, smoked paprika, and oregano, toasted for 1 minute until the aroma fills the kitchen.
  4. Pour in 0.25 cup beef broth and chopped olives. Simmer until the liquid is almost entirely evaporated.
  5. Transfer the beef to a bowl and refrigerate for at least 30 minutes.
  6. In a large bowl, rub the 1 stick of cubed butter into 3 cups flour and salt until it looks like coarse crumbs.
  7. Mix in 1 egg and 0.5 cup cold water, stirring until a shaggy ball forms. Knead briefly.
  8. Roll the dough to 1/8 inch thickness and cut into 4 inch circles.
  9. Place a spoonful of beef and Monterey Jack in the center, fold over, and crimp with a fork until tightly sealed.
  10. Brush with egg wash and bake at 400°F (200°C) for 25 minutes until the crust is golden brown and crackling.