Friday, March 19, 2010

Beef Pot Pie Wedges

I saw these on the Rachael Ray show and immediately wanted to make them! I'm always looking for new ways to use beef, since I usually opt for chicken. I actually changed them a lot, but her original recipe also looks great. She used steak and peas and we can't afford the luxury of steak and Justin can't stand peas, so I had to change it a little. When I was trying to figure out how to change it, I remembered this little Chilean restaurant that we go to with Abby and they serve these MARVELOUS empanadas there that have beef, onion and olives. Odd I know, but they are AMAZING!! So I tried to re-create those as best I could and here's what happened...AWESOMENESS!! These are TO DIE FOR!! And I don't even like beef. You should definitely try these!

2 T olive oil
1 lb lean ground beef
seasoned salt
2 T butter
8 white mushroom caps, finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
2 T flour
1-2 cups beef broth
1 small can chopped olives
2 T Worcestershire sauce
Salt and Pepper
1 package (2 pieces) prepared pie crusts
1 egg, lightly beaten
shredded Mozzarella cheese
Sour Cream

Pre-heat the oven to 425°F.

In a medium size skillet, heat the olive oil over medium-high heat. Add the ground beef and a generous dash of seasoned salt and cook until browned. Drain off fat and transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, olives and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens. Let simmer until most of the liquid is absorbed and mixture is thick. Season with salt and pepper; remove from the heat.

Unroll the piecrusts and halve them. Divide the meat among the four piecrust pieces, placing a mound on one side of each piece and leaving a small border. Top with a little dash of shredded Mozzarella cheese. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a baking sheet sprayed with cooking spray. Bake until golden-brown, about 15-20 minutes. Top with sour cream...ENJOY!

*From Rachael Ray.

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