I think I will try mexican tomatoes and some cheese next time. I used already cooked ground beef. (I cook large batches of ground beef/bison and freeze it in ziploc bags to cut cooking time. I'm a working mom.) The only breadsticks I found were the canned ones from Pillsbury. I did not find any with garlic butter. I topped it with shredded cheese the last 5 min. Will definitely make again.
Beef Empanada Potpie
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.
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- Calories: 432
- Calories from fat: 20%
- Fat: 9.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.6g
- Protein: 28.1g
- Carbohydrate: 56.4g
- Fiber: 3.1g
- Cholesterol: 58mg
- Iron: 6.3mg
- Sodium: 966mg
- Calcium: 49mg
- 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
- 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.
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