This Savory Pie Recipe Is Inspired by Arroz ala Cubana

Talia Cortez (@taliacor)

Talia Cortez (@taliacor), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Arroz a la cubana has everything. It has a balance of flavors from the beef, tomato sauce, and plantains; and it has a good amount of texture from the variety of vegetables in the mix. All that plus a heaping cup of rice, and there’s really nothing that needs to be improved on. But you know us, we’re always down to experiment. We were already playing with the idea of making a savory pie. It was just a matter of deciding what to put inside–then we thought of arroz ala cubana.

Pie ala cubana?

Don’t worry, all the things you love about the dish remains. Obviously, though, this arroz ala cubana pie works sans the arroz. But the pie crust is a nice alternative, especially if you’re not a rice fan (*gasp*). That said, the pie crust invites a bit more work. But don’t sweat, it’s really easy to make. Our main tip is to work quickly, especially if you’re in a hot or humid area.

Arroz ala Cubana Pie Recipe



Serving Size

6 people

Active Time

1 hr

Total Time

1 hr


  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 4 tbsp. chilled unsalted butter, cubed
  • 2-4 tbsp. cold water
  • 1 egg, beaten

Arroz ala Cubana

  • 2 tbsp. oil
  • 500g ground beef
  • 3 tbsp. tomato paste
  • 3 cloves garlic, minced
  • 1 medium white onion, diced
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 1 cup red bell peppers, diced
  • 1/4 cup raisins
  • 1/2 cup peas
  • Salt and pepper, to taste

Instructions for Arroz ala Cubana Pie

  1. To make the crust, whisk together flour and salt.
  2. Add in the butter and press into the flour with your fingers until the mixture resembles small pebbles.
  3. Using a fork, mix in the cold water a tablespoon at a time until the dough begins to come together.
  4. Preheat the oven to 375F.
  5. To make the arroz a la cubana, heat the oil in a large skillet over medium heat.
  6. Add the beef and cook until well browned, then remove from the pan.
  7. Add the tomato paste to the oil and toast for about 3 minutes.
  8. Add the garlic, onion, carrots, potatoes, and bell peppers and cook for 8 minutes or until beginning to color.
  9. Add back the meat then add the water and stir until well combined.
  10. Let simmer until thickened and the beef and vegetables are tender and fully cooked, about 10-15 minutes, seasoning with salt and pepper.
  11. Remove the pie crust from the refrigerator and roll out so that it is large enough to fit the dish.
  12. Drape the crust over the meat mixture and tuck in the sides, then brush the top with beaten egg.
  13. Cut vents at the top of the crust for steam, then place the pie in the oven and bake until the crust is golden, about 15-20 minutes.
  14. Let pie rest for 15 minutes before serving.

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