BEEF EMPANADA POTPIE 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 1 1/4 pounds ground sirloin 3 1/2 cups diced potato (about 1 1/4 pounds) 1 cup chopped onion 2 large garlic cloves, minced 1 1/2 teaspoons dried oregano 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt Dash of black pepper 1/3 cup all-purpose flour 1/2 cup beer 1 (10.5-ounce) can beef consommé 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 400°F.

To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add beef; cook 5 minutes or until browned. Add potato; sauté 7 minutes. Add onion and garlic; sauté 2 minutes. Add oregano and next 4 ingredients (oregano through pepper); cook 1 minute. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute. Gradually add beer, consommé, and tomatoes; bring to a boil. Remove from heat, and stir in olives and vinegar.

Spoon mixture into an 11 x 7-onch 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 400°F for 35 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving. 

Serves 6.

1 Serving: Calories: 432 (Cal. from fat: 20%), Fat: 9.6g (Saturated: 2.8g), Cholesterol: 58mg, Sodium: 966mg, Carbohydrate: 56.4g, Protein: 28.1g.

[Cooking Light, May 2000]