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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 consomm |
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 |
Directions:
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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