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