Beef Empanada Pot Pie

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350º.
  • 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.
  • 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 350º for 25 minutes or until golden brown and bubbly around the edges.
  • Let stand 10 minutes before serving.
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