Beef Empanada Potpie

Beef Empanada Potpie Recipe
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.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

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

Note:

Jim Fobel,

May 2000
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