How to Make Panama Pies (A meat pie with some kick to it)

Panama pies are a Latin variation to the classic American meat pie, but it has a kick to it. I use pre-made pie dough and cut it down to keep it easy. This recipe is spicy and hot, but incredible on a cold winter's day.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Pre-made pie dough
• 1/4 lb of beef
• Flour
• Three medium sized potatoes
• One half onion
• Diced cilantro, 1/3 cup
• Frozen peas and carrots
• Gravy mix or left over gravy
• Salsa, fresh is best

1. Place the pre-made pie dough in a pie dish or place the pre-made pie tins with dough aside.
2. Cut the stew beef in small chunks and dip in flour, then salt and pepper. Heat two teaspoons of olive oil in a skillet until it sizzles. Brown the beef in the skillet until it is brown on all sides. This should take about 20 minutes for the meat to cook on medium.
3. While the meat is cooking, peel and dice up your potatoes. Boil for ten minutes until just barely soft. Drain and add to the meat mixture. Add a half a cup of water and cover. Cook for about ten minutes.
4. Now it's time to add your gravy and salsa. Use equal parts of gravy and salsa and you can add cilantro at this time to give additional flavor. When this has cooked for a few minutes, mix in one cup of peas and carrots and your diced onions.
5. Move the contents to the pie dish and cover with another pre-made pie dough. Cut five slices in the top for steam to escape. Place in the oven on 350% for about 30 minutes, depending on your oven. When it's done and browned, remove and let sit for a minute. Serve with salad and you'll have a nice variation on the simple meat pie.

Tips & Warnings

• If you use the smaller pie tins, it's nicer. That way each person has their own meat pie.