Tuesday, June 23, 2009

Dinner Tonight 6/23/09

Beef Empanada Potpie
David requested dinners that have leftovers. What better recipe than Potpie? But there's a twist, how about Empanada Potpie? Take a beef potpie and give it a Spanish twist. It's quite tasty. I can't find the garlic breadsticks at my Harris Teeter that the recipe calls for, so I use Reduced Fat Crescent Rolls instead. Tastes just fine to me.

I don't have the 11 x 7 pan it calls for, so I have to bake it in 2 small pans.


Here's the recipe I got from Cooking Light:

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 consommè

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°.

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.

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.

And for an extra treat, Cherry-Cheese Turnovers made with fresh cherries.

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