Beef Empanada Pot Pie

Directions

1. 1
   Preheat oven to 350°.
2. 2
   To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
3. 3
   Add potato and onion; cover and cook 7 minutes, stirring occasionally.
4. 4
   Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
5. 5
   Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
6. 6
   Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
7. 7
   Remove from heat, and stir in olives and vinegar.
8. 8
   Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
9. 9
   Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
10. 10
    Place dough on top of beef mixture, pressing to edge of dish.
11. 11
    Cut 5 slits in top of crust to allow steam to escape.
12. 12
    Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
13. 13
    Bake at 350° for 25 minutes or until golden brown and bubbly around the edges.
14. 14
    Let stand 10 minutes before serving.