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Beef Empanada Potpie

Yield 6 servings
In Latin America, empanadas (em-pah-NAH-das) are small, fried turnovers or pies that are usually built around seasoned meat. We have taken the terrific flavors but abandoned the frying to create a soul-warming potpie.

Ingredients

  • Cooking spray
  • 3 1/2 cups diced baking potato (about 1 1/4 pounds)
  • 1 cup chopped onion
  • 1 1/4 pounds ground sirloin
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Dash of black pepper
  • 2 large garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1/2 cup beer
  • 1 (10.5-ounce) can beef consommè
  • 1 (14.5-ounce) can diced tomatoes with green pepper and onion, drained
  • 2 tablespoons chopped pitted green olives
  • 1 tablespoon cider vinegar
  • 1 (10.6-ounce) box refrigerated garlic breadsticks

Nutrition Information

  • calories 432
  • caloriesfromfat 20 %
  • fat 9.6 g
  • satfat 2.8 g
  • monofat 3.5 g
  • polyfat 1.6 g
  • protein 28.1 g
  • carbohydrate 56.4 g
  • fiber 3.1 g
  • cholesterol 58 mg
  • iron 6.3 mg
  • sodium 966 mg
  • calcium 49 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add potato and onion; cover and cook 7 minutes, stirring occasionally. Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute. Gradually add beer, consommè, and tomatoes; bring to a boil. Remove from heat, and stir in olives and vinegar.

  3. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of beef mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.

  4. Bake at 350° for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.