Beef Empanada Potpie
Ingredients
Cooking spray
3 1/2 cups diced baking potato (about 1 1/4 pounds)
1 cup chopped onion (I used green onion)
1 1/4 pounds ground sirloin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 teaspoon ground cumin (I just put in 1/2 t)
1/2 teaspoon salt
Dash of black pepper
2 large garlic cloves, minced
1/3 cup all-purpose flour
1/2 cup beer (I used cooking wine)
1 (10.5-ounce) can beef consommè (I just put in 1 cup warm water and 1 bullion cube)
1 (14.5-ounce) can diced tomatoes with green pepper and onion, drained
2 tablespoons chopped pitted green olives (I LEFT THESE OUT)
1 tablespoon cider vinegar
1 (10.6-ounce) box refrigerated garlic breadsticks (I COOKED IT IN A PIE PLATE WITH A PIE CRUST ON BOTTOM AND TOP)
3 1/2 cups diced baking potato (about 1 1/4 pounds)
1 cup chopped onion (I used green onion)
1 1/4 pounds ground sirloin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 teaspoon ground cumin (I just put in 1/2 t)
1/2 teaspoon salt
Dash of black pepper
2 large garlic cloves, minced
1/3 cup all-purpose flour
1/2 cup beer (I used cooking wine)
1 (10.5-ounce) can beef consommè (I just put in 1 cup warm water and 1 bullion cube)
1 (14.5-ounce) can diced tomatoes with green pepper and onion, drained
2 tablespoons chopped pitted green olives (I LEFT THESE OUT)
1 tablespoon cider vinegar
1 (10.6-ounce) box refrigerated garlic breadsticks (I COOKED IT IN A PIE PLATE WITH A PIE CRUST ON BOTTOM AND TOP)
Preparation
Preheat oven to 350°. (I SAY 375)
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. (I ADDED SOME CHOPPED CARROT HERE) 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. I BAKED PIE AT 350 FOR ABOUT 45 MINUTES.
Yield: 6 servings
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. (I ADDED SOME CHOPPED CARROT HERE) 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. I BAKED PIE AT 350 FOR ABOUT 45 MINUTES.
Yield: 6 servings