Savory Empanada

by foodsmarty

My brother came in town today and I wanted to make something special, even if it wasn’t in the protocols of a healing healthy diet. But it is still better than fast  or restuarant food.

Savory Potato and Corn Beef Empanda

2 large russet potatoes

1 T fresh rosemary

3/4 c chopped pot roast or corned beef

1/2 c beer of your choice (Carta blanca)

Pie crust, either homemade or store bought

Cut potatoes into six wedges each, either boil or cook in a pan with a small amount of water, this water will evaporate and give the potatoes the opportunity to brown. Cut potatoes in 1/2 in chunks, fry in olive oil along with corned beef and rosemary for 5 min. Add beer and stir well

Cut crust into 4 sections and place mixture on one side of section. fold over and pinch crust together. Bake at 350 for 25 min, then coat with egg white and bake for 5 more min.

Gluten Free Crust

1 1/2 c brown rice flour

1/2 c COLD butter

2 1/2 T ice water

1/4 t salt

mix, chill before using, either 5 min after rolled out or 20 min before rolling out

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