Beef Empanada Pot Pie Recipes

BEEF POT PIES

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

BEEF EMPANADA POT PIE

Steps:

• 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.

BEEF EMPANADA POT PIE

Steps:

• 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.

EMPANADA PIE

Steps:

• Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
• Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
• Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
• Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
• Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
• Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
• Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.

ROAST BEEF EMPANADAS

Steps:

• Preheat oven to 425°F Coat a large baking sheet with cooking spray.
• In a large bowl, combine the roast beef, cheeses, salsa, peppers, and cumin. Mix well.
• Roll each pie crust into a 12 inch circle. Divide beef into four equal portions on top of one crust, placing a mound onto each of four quadrants. Top with second crust and use a pizza slicer to cut into four equal wedges. Pinch the edges together to seal and place on the prepared baking sheet. Use a fork to crimp the edges of the pastry. Make a couple small slits in the top of each pastry.
• Bake for 15 minutes, until the crust is golden brown. Serve empanadas with sour cream and shredded lettuce if desired.