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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

shoffma2's Review

December 03, 2012
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.

Uccella's Review

October 20, 2012

Seriously35's Review

November 27, 2011
Just added to my favorites - excellent! A few modifications - I accidentally bought the pre-baked garlic breadsticks that you just heat up, not the dough. I had a can of Pillsbury biscuits, so I rolled out the dough into crust and used that. (Had to cover with foil the last twelve minutes of cooking to avoid the dough getting too brown.) It worked beautifully - just like potpie. Because of the other reviews, I tasted the mixture as I went and ended up doubling the spices. Will definitely make again - and plan to use the biscuit dough for the crust.

amyvoyles's Review

August 25, 2011
i dont add the vinegar or the olives, and i add a little more spice. IT is one of my Favorites.

Hot_Momma_to_2's Review

December 26, 2009
eh...blan...just wasnt that great...won't likely be on our regulars list...