Colombian cuisine is a rich tapestry of tradition, history, and vibrant flavors, shaped by the nation’s geographical diversity and cultural heritage. At its heart is a focus on fresh, hearty ingredients that offer satisfaction and nourishment. One such dish that highlights the essence of this culinary identity is “Sobrebarriga en Salsa Criolla” (flank steak in Creole sauce), a widely beloved Colombian classic. The dish features “sobrebarriga” (literally translated as “over the belly,” referring to flank steak), slow-cooked until tender and served with a flavorful tomato-based sauce infused with onions, garlic, and spices.
The “Colombian Minced Beef Sobrebarriga Pie” takes inspiration from this traditional recipe and transforms it into a contemporary and versatile creation suited for both casual meals and special occasions. This recipe reimagines the essence of “sobrebarriga” by incorporating its characteristic flavors into a savory pie, marrying Colombian culinary tradition with the universal appeal of a comforting baked dish. It’s an homage to Colombian heritage, delivered with a modern twist.
The inspiration for this pie lies in the concept of fusion cuisine, where traditional ingredients and techniques are combined with global influences to create something uniquely enjoyable. Instead of using whole flank steak, ground beef is used as the filling’s base. Not only does this make the recipe more accessible to home cooks, but it also ensures a hearty yet easy-to-manage texture inside the pie. The addition of aromatic vegetables like bell peppers, onions, tomatoes, and garlic, paired with traditional spices such as cumin and paprika, remains true to the soul of “salsa criolla” and imparts a wonderfully rustic and earthy flavor to the filling.
Encasing this filling in a flaky puff pastry shell further elevates the dish, providing a delightful contrast between the crisp, buttery exterior and the rich, savory interior. This transformation into pie form also echoes the widespread love for baked goods, making it familiar to diners from a variety of culinary backgrounds. The golden, glossy crust, achieved by brushing beaten egg over the pastry, ensures visual appeal and hints at the flavor-packed experience waiting inside.
Beyond its flavor profile, this recipe carries symbolism reflective of Colombia’s diverse culture—a celebration of local traditions and a gateway to global possibilities. It is a dish that invites people to sit down and share a meal, whether to honor a casual weekday gathering, a holiday feast, or a showcase of culinary exploration.
What makes the “Colombian Minced Beef Sobrebarriga Pie”special is how it respects the origins of its inspiration while making it approachable for a wider audience. This adaptation emphasizes versatility: you can enjoy it warm out of the oven, as a centerpiece for a family dinner, or even as cold leftovers, tasting just as satisfying on a picnic or the next day. It’s a testament to how traditional flavors can be embraced and reimagined while still staying anchored in the soul of Colombian cuisine. Perfect for six generous slices, this pie ensures that comfort food gets a flavor-packed, elevated twist—one that honors its roots and excites the palate.
Colombian Minced Beef Sobrebarriga Pie
Ingredients
Pie Crust
- 2 sheets puff pastry - premade, thawed if frozen
Filling
500 g ground beef (minced beef) - preferably grass-fed
1 cup white onion - finely diced
2 cloves garlic - minced- 1 cup organic bell peppers - mixed colors, diced
½ cup tomatoes - diced, ideally heirloom- 1 tablespoon ground cumin - freshly ground
1 teaspoon paprika
1 teaspoon salt - to taste
½ teaspoon ground black pepper - freshly ground
1 egg egg - beaten, for glazing
Instructions
- Begin by preparing the filling. Over medium heat, cook the ground beef in a large skillet until brown, about 6-8 minutes. Drain excess fat.
- Add diced onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant, approximately 3-4 minutes.
- Stir in the diced bell peppers and tomatoes. Cook until the tomatoes begin to break down and peppers soften, roughly 5 minutes.
- Add cumin, paprika, salt, and black pepper to the mixture. Cook for another 3 minutes, allowing the spices to bloom.
- Preheat your oven to 190°C (375°F).
- Line a pie dish with one sheet of the puff pastry. Spoon the beef mixture over it, spreading it evenly.
- Place the second sheet of puff pastry over the top. Trim any excess pastry at the edges, and crimp or press the edges together to seal.
- Brush the top with beaten egg for a golden glaze. Use a knife to cut slits in the top to allow steam to escape during baking.
- Bake in the preheated oven for 45-50 minutes or until the pastry is golden brown and puffed.
- Allow to cool slightly before slicing and serving.
