Empanada Pot Pie

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Empanada Pot Pie

Empanada Pot Pie
1 lb. lean ground beef
1 (10- oz.) package Cacique Pork Chorizo, casing removed
1 cup chopped onion
1/2 cup masa (corn flour)
2 cups beef broth
1 (14.5- oz.) can petite diced tomatoes with green chilies
1/2 cup thinly sliced pimento stuffed olives
2 tsp. Morton & Bassett Mexican Blend Seasoning
2 tsp. smoked paprika
1/8 tsp. cinnamon

1/2 cup flour
1/3 cup masa (corn flour)
1/4 cup cold butter, cubed
1/2 tsp. sea salt
4 to 6 tbsp. ice water

Prep: 30 minutes, Cook: about 1 hour, Serves: 8

1. Preheat oven to 400°F. Crumble beef and chorizo into a large skillet set over medium-high heat. Add onion and cook for 10 minutes, stirring frequently. Stir in remaining filling ingredients and bring to a boil; cover and cook for 20 minutes. Transfer to a deep dish pie plate.

2. To prepare crust, stir together flour, masa, butter and salt in a medium bowl using a pastry blender or fork. Add enough ice water to form a soft dough. Roll out onto a lightly floured board into a 10-inch circle. Cut into 6 to 8 triangles and arrange in a circular pattern to cover filling.

3. Bake for 30 to 35 minutes or until pastry is lightly browned.

Nutritional Information:
315 calories, 18 g protein, 18 g total fat (9 g sat.), 22 g carbohydrate, 2 g fiber, 2 g sugar, 95 mg cholesterol, 872 mg sodium, 9 points


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