INGREDIENTS

1 bottle of Gourmet Rio Mar Mole
250 Grams of Lean Ground Pork
250 Grams of Lean Ground Beef  
100 Grams of Chopped, Blanched Almonds   
100 Grams of Chopped, Stuffed Olives  
1 Piece of Chopped Garlic  
6 Tablespoons of Chopped Onion 
2 Tablespoons of Oil  
1 Kilogram of Puff pastry Dough    
1 Egg  
1 Teaspoon of Chicken Bouillon  
1 Cup of Water  
1 Pie Dish  
Beaten egg to brush the top with

Heat the oil in a large frying pan.  Add the onions and fry until it becomes transparent.  Add the garlic and fry one more minute.  Add both portions of ground meat (beef and pork) and cook on a low heat, stirring, until the liquids have evaporated and the meat is cooked.  Bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Gourmet Rio Mar Mole.  Stir until a thick sauce is formed. 

Once the meat is cooked, add the chopped, blanched almonds together with the chopped, stuffed olives.  Simmer for 5 minutes.  Remove the frying pan from the heat.  Add the Mole.  Add a beaten raw egg and mix thoroughly.
Sprinkle the flour on the table.  Place the dough on the flour.  Cut two circles the size of the pie dish you are going to use.  Take one of the circles and place it in the dish.  Press softly from the center out to remove the air trapped between the dough and the dish.  Add the filling and expand it evenly over the bottom of the dish.  Cover with the other circle of dough.  Use a fork to pierce the top circle several times to allow steam to come out.  Finish by brushing with the beaten egg.   

Bake the pie for 30-35 minutes at 250°C, or until the dough becomes golden brown.

Bon Appetit!!