Holly in KC
04-18-2004, 06:32 PM
As I've mentioned before on the boards, I store my CLs by month, and pull them out as each month passes. I always seem to find either a recipe I'd marked to try, but never got around to, or one that I find interesting now (but didn't peek my interest intially).
The May 2000 issue contains potpie recipes from potentially my all-time favorite recipe contributor: Jim Fobel. Tonight, I tried the Beef Empanada Potpie. It was very good, but I had the same problem as some folks on this thread: Old Review Thread (http://community.cookinglight.com/showthread.php?s=&threadid=7330&highlight=empanada)
Turns out lots of folks had the same undercooked potato/overcooked breadstick problem that I had. CL reprinted the reciped in October 2000. I will definitely try this one again, this time with the October instructions. (The recipe on the website is the corrected version - here it is)...
Beef Empanada Potpie
From Cooking Light
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.
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.
Yield: 6 servings
NUTRITION PER SERVING
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;
Jim Fobel
Cooking Light, MAY 2000
The May 2000 issue contains potpie recipes from potentially my all-time favorite recipe contributor: Jim Fobel. Tonight, I tried the Beef Empanada Potpie. It was very good, but I had the same problem as some folks on this thread: Old Review Thread (http://community.cookinglight.com/showthread.php?s=&threadid=7330&highlight=empanada)
Turns out lots of folks had the same undercooked potato/overcooked breadstick problem that I had. CL reprinted the reciped in October 2000. I will definitely try this one again, this time with the October instructions. (The recipe on the website is the corrected version - here it is)...
Beef Empanada Potpie
From Cooking Light
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.
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.
Yield: 6 servings
NUTRITION PER SERVING
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;
Jim Fobel
Cooking Light, MAY 2000