Beef Empanada Pot Pie
Recipe Introduction
SOURCE: Cooking Light YEAR: 2000 ISSUE: May PAGE: 218
List of 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 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
Instructions
- 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; evel 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. 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.
- Yield: 6 servings.
- CALORIES 432 (20% from fat); FAT 9.6g (sat 2.8g, mono 3.5g, poly 1.6g); PROTEIN 28.1g; CARB 56.4g; FIBER 3.1g; CHOL 58mg; IRON 6.3mg; SODIUM 966mg; CALC 49mg
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