Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Jim Fobel
Recipe by Cooking Light May 2000

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

432 calories; calories from fat 20%; fat 9.6g; saturated fat 2.8g; mono fat 3.5g; poly fat 1.6g; protein 28.1g; carbohydrates 56.4g; fiber 3.1g; cholesterol 58mg; iron 6.3mg; sodium 966mg; calcium 49mg.
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