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Beef Empanada Pot Pie
Beef Empanada Pot Pie

Beef Empanada Pot Pie

1 Hr(s)
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1 serving
Original recipe yields 1 serving
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 teaspoon s dried oregano
1-1/2 teaspoon s 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 box (10.6-ounce) refrigerated garlic breadsticks
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Let's Make It
1. Preheat oven to 350ºF. 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.
2. 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.
3. Bake for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.
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