Beef Empanada Potpie

Ingredients

• 1.3 pounds baking potato diced
• 10.5 ounce beef consomme canned
• 0.5 cup beer 
• 14.5 ounce canned tomatoes diced with green pepper and onion, drained canned
• 1.5 teaspoons chili powder 
• 1 tablespoon cider vinegar 
• 0.3 cup flour all-purpose
• 10.6 ounce garlic breadsticks refrigerated
• 2 large garlic cloves minced
• 2 tablespoons olives green pitted chopped
• 1 teaspoon ground cumin 
• 1.3 pounds ground sirloin 
• 1 cup onion chopped
• 1.5 teaspoons oregano dried
• 1 Dash pepper black
• 0.5 teaspoon salt 

Equipment

• frying pan
• oven
• knife
• baking pan
• measuring cup
• dutch oven

Directions

1. Preheat oven to 35
2. To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
3. Add potato and onion; cover and cook 7 minutes, stirring occasionally.
4. 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.
5. Add flour to pan; cook 1 minute. Gradually add beer, consomm, and tomatoes; bring to a boil.
6. Remove from heat, and stir in olives and vinegar.
7. 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.
8. Place dough on top of beef mixture, pressing to edge of dish.
9. 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.
10. Bake at 350 for 25 minutes or until golden brown and bubbly around the edges.
11. Let stand 10 minutes before serving.