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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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