This pie uses ground beef seasoned with cumin and paprika — the same spices that define traditional Colombian sobrebarriga — packed into store-bought puff pastry and baked in 20 minutes. It’s a solid weeknight dinner: one skillet, one pie dish, and nothing fussy. If you need something hot and filling on the table fast, this does the job.
Before you start
The single technique that matters most here is reducing the broth properly. After you add the beef broth, you want to simmer until the liquid is mostly absorbed and the filling looks moist but not soupy — about 5 minutes at a steady simmer. If the filling is too wet when it goes into the pastry, the bottom crust will steam instead of bake, and you’ll end up with a soggy base. The second thing worth knowing: thaw your puff pastry in the fridge overnight, not on the counter. Counter-thawed pastry gets sticky and tears when you roll it, which makes lining the dish much harder than it needs to be.
Smart swaps
- Puff pastry: One standard sheet (usually around 9–10 inches square) is enough to line a 9-inch pie dish with a little overhang to fold back over the top. If your sheet is smaller, just fold the edges inward rather than trying to stretch it.
- Beef broth: Low-sodium broth gives you better control over the final salt level. Regular broth plus the added salt in the recipe can push it salty, especially after reducing.
- Ground beef: Lean ground beef (90/10) works well here and produces less grease to drain. Fattier blends are fine but you may want to spoon off excess fat before adding the broth.
Troubleshooting
- Pastry isn’t browning after 20 minutes: Oven temperatures vary. If the top looks pale, give it another 3–5 minutes and check every minute. Make sure you didn’t skip the egg wash — it’s what drives the golden color.
- Filling leaks out the sides during baking: The pastry edges weren’t sealed firmly enough. Press the folded edges down with a fork before brushing with egg wash. A small gap is fine; a large open seam will let filling spill onto the dish.
- Bottom of the pie is undercooked: Your pie dish may be insulating the bottom too much. Place the dish on the lowest oven rack for the last 5 minutes of baking to get more direct heat underneath.
- Filling tastes flat: Cumin and paprika both benefit from a little heat to bloom. Make sure you stir them in directly with the beef in the hot skillet for 30 seconds before adding the broth — don’t just pour them in with the liquid.
- Pastry puffs up too much and separates from the filling: This is normal with puff pastry and doesn’t affect the taste. If it bothers you, poke two small slits in the top before baking to let steam escape — skip the garnish on top though, it’s not worth the extra dish.
Keeping and reheating
Leftovers keep in the fridge for up to 3 days, covered tightly. Reheat slices in a 375°F oven for 8–10 minutes — this brings the pastry back to crisp. The microwave works in a pinch but the crust goes soft and a little chewy, so use it only if you don’t care about texture. For freezing, cool the pie completely, wrap individual slices in foil, and freeze for up to 2 months. Reheat from frozen at 375°F for about 20 minutes, covered with foil for the first 12 minutes then uncovered to re-crisp the top.
Colombian Minced Beef Sobrebarriga Pie
Ingredients
Pie Filling
- 0.7 lbs ground beef preferably lean
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup beef broth
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Pie Crust
- 1 sheet puff pastry store-bought, thawed
- 1 large egg beaten for egg wash
Instructions
- Preheat the oven to 200°C (392°F). In a large skillet, heat olive oil over medium heat, then add onions and garlic. Sauté until softened and translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 4-5 minutes.
- Stir in cumin and paprika, then pour in the beef broth. Season with salt and pepper. Reduce heat and simmer until the liquid reduces slightly, about 5 minutes.
- Roll out the puff pastry on a lightly floured surface to fit your pie dish. Line the dish with pastry, fill with the beef mixture, and fold over any excess pastry. Brush with beaten egg.
- Bake for 20 minutes or until golden brown and puffy. Let cool for a few minutes before slicing.
Notes
Nutrition
Common questions
Can I make the filling ahead of time?
Yes — the beef filling can be made up to 2 days ahead and stored in the fridge. Pull it out while the oven preheats so it’s not ice-cold when it goes into the pastry, which would slow down the bake time.
Do I need to blind-bake the pastry first?
No. Because the filling is already fully cooked before it goes in, you’re really just baking the pastry itself, and 20 minutes at 400°F is enough for puff pastry to cook through. Blind-baking would add time and an extra step you don’t need here.
My puff pastry sheet isn’t big enough to cover the top — is that a problem?
Not at all. This recipe uses one sheet folded over, so the coverage will be rustic rather than a neat sealed top. As long as the filling is mostly covered, it bakes fine — the exposed edges of filling will just brown a bit more.
Can I use a cast-iron skillet instead of a pie dish?
Yes, a 9- or 10-inch cast-iron skillet works well and goes straight from stovetop to oven, which means one fewer dish. Just make sure the handle is oven-safe and lay the puff pastry over the top of the filling, tucking the edges inside the rim.
If you liked this one
- Quick Mini Beef Wellingtons
- Weeknight Hamburger Soup
- Quick Smoky Weeknight Chili
- Citrus Mojo Rice and Beans