Empanada Style Steak and Potato Pie

Prep
1. Peel and finely dice potato, place in bowl, cover with water and seal with plastic wrap. Microwave on high 4 minutes to precook. Should not be mushy. Drain and cool.
2. Use food processor to finely dice shallot, carrot, celery, and red bell pepper into small pieces.
3. Peel and mince garlic.
4. Rough chop left over steak and shred in food processor.
5. Prepare spice blend, combine in small bowl.
6. Chop raisins and soak in 1 teaspoon brandy.

Directions:
Preheat oven to 425 degrees (F). Preheat a 12” saute pan over medium heat.

Pour in olive oil, garlic and shallots. Cook until translucent about 3 minutes. Add carrots, red pepper, celery, potato and mushrooms, stir to combine and cook 5 minutes until just soft. Then, sprinkle in the spice blend, stir. Add shredded steak and beef broth, bring mixture to a boil, add drained raisins and spinach, then lower heat to simmer, cook 5 -10 minutes more for flavors to meld and liquid to reduce by half. Turn off heat and cool. Taste mixture and adjust salt and pepper to your liking.

Roll out a single pie crust on floured parchment paper, spoon ½ of the mixture on one side of crust leaving about 1 ½ inch border. Brush border with egg wash, fold the crust over and crimp edges to seal. Repeat with other crust and the remaining filling. Brush tops of pies with egg wash, slide pies and parchment paper onto a cookie sheet, place on center rack in oven. Bake 30 minutes until golden brown. Cool 5-10 minutes and serve.