Recipe: Beef Empanada Potpie (using refrigerated breadstick dough)

BEEF EMPANADA POTPIE

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
1 Dash black pepper
2 large garlic cloves, minced
1/3 cup all-purpose flour
1/2 cup beer
1 (10.5-ounce) can beef consomme
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

Preheat oven to 350 degrees.

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 for 1 minute.

Gradually add beer, consomme, and tomatoes; bring mixture 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.

TO PREPARE THE CRUST:
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 degrees for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.

Note from source:
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.

Servings: 6
Source: Cooking Light YEAR, May 2000