It’s funny but the older I get the more I realize how I’m turning into my grandmother (my parents too, but that’s another entry). I’ve had a suspicion that this was the case for some time, but it was finally confirmed last week when - just like Nana - I got hooked on a telenovela. “Novela” is the Spanish word for “soap opera” and though I never watch them in English, or Spanish for that matter, “Zorro, La Espada y La Rosa” immediately caught my fancy. I mean come on, look at this opening sequence (click) - how could I resist? Thank God for our DVR or I would really be just like Nana, refusing to answer the phone for fear of missing something scandalous. 
Also like Nana, I appreciate good food and on that note I have a great dish to share with you: Empanada Pot Pie with Cream Cheese Crust. Spiced with diced jalapeño, cumin and fresh cilantro this satisfying pot pie can be made either with lean ground beef or “fake meat.” Since my husband is a vegetarian I went the latter route, using “Smart Ground” meat to put together a supremely gratifying little meal. The cream cheese crust is out of this world with a flaky texture and rich flavor. Maybe this sounds silly, but I really enjoyed breaking through the crust with my spoon, then scooping it into the filling so that every mouthful had a little bit of both.
Spicy Empanada Potpie with Cream Cheese Crust
I found this recipe in a book called “Potpies: Yumminess in a Dish,” which has been getting a lot of use in our kitchen for the past several weeks and is the subject of this weekend’s book review. Written by Elinor Klivans, here is what I thought of it:
What’s good: There is much to love about this cookbook with recipes such as “Costa Rican Spicy Picadillo & Plantain Potpie,” “Farmer’s Market Chicken Potpie” and “Roasted Tomato, Onion & Potato Potpie with Parmesan Crust.” Our favorites are the “Empanada Potpie with Cream Cheese Crust” (pictured here), the “Chilaquiles Potpie” and the “Springtime Vegetable Potpie,” though there are certainly others that tickled our fancy. Klivans’ instructions are easy to follow, which was a relief since before getting this book I had never made a potpie before. In addition to forty-six individual potpie recipes she also includes three delicious recipes for rolled crusts, as well as sections about equipment, technique and how to store potpies. After the recipes, one of the best things about this book is how easy it is to use. Most recipes are accompanied by tips for variations, make-ahead suggestions and crust options. Colored tabs on the side of the page indicate how many servings the recipe makes and how long it takes from start to finish. I thought this last bit was especially useful because you don’t have to read through the entire recipe to find out if it’s doable in the amount of time you have. Although a paperback, the book is well-bound and most of the recipes are accompanied by mouth watering photographs. Chapters include “Ten Especially Easy Potpies,” “A World of Potpie Classics,” “New Takes on Potpies” and “A Garden of Vegetable Potpies for Every Season.” It’s almost needless to say, but there is something in this book for everyone.
What’s bad: This isn’t “bad” per-se, but on a few occasions I’d read a recipe and think: “What? That’s not a potpie!” The “Chilaquiles Potpie” mentioned above falls into this category, since both my mother and Nana always made chilaquiles the traditional way: in a skillet on the stove top. I couldn’t help thinking that just because Klivans moved the ingredients over to a casserole dish, then baked them in the oven, the chilaquiles still weren’t “really” a potpie. Also, and this is my being nitpicky, I didn’t like how she doesn’t lightly fry the tortillas before adding them to the sauce, which to my mind is absolutely essential because it prevents the tortillas from getting mushy. Nevertheless, I gave this recipe a go - frying the tortillas, of course - and the result was delicious. The same can be said for the recipe featured in this entry, which is another example of a Mexican dish being taken out of its original context and remade into something altogether different, yet highly enjoyable.
Conclusion: If you like potpies and want to introduce your taste buds to something other than plain old “Chicken Potpie” definitely check this book out - but fry your tortillas!
Empanada Potpie with Cream Cheese Crust
Reproduced with permission from Pot Pies: Yumminess in a Dish by Elinor Klivans.
Step 1: Make the crust
Ingredients:
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 ounces cold cream cheese, cut into 3 pieces
Sift the flour and salt together into a small bowl and set aside. In a large bowl and using an electric mixer on low speed, beat the butter and cream cheese until smoothly blended, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.
Or, use a large spoon to stir the butter and cream cheese together until smoothly blended, then add the flour and salt and continue stirring until clumps of smooth dough form.
Spread a large piece of saran wrap on the counter and empty the contents of your bowl onto it. Using the plastic to shield your hands, form the dough into a smooth ball, flatten it into a 6-inch disk, and refrigerate for 30 minutes or as long as overnight.
The dough is now ready to roll and use.
Notes: The dough can be refrigerated overnight, but it will have to sit at room temperature until it is soft enough to roll easily. This can take as long as 1 hour in a cool kitchen.
Step 2: Make the filling & Assemble
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup low sodium vegetable or beef broth
- 2 cup finely chopped onions
- 1 pound lean ground beef (or “Smart Ground” fake meat)
- 1 jalapeño chili, diced (You can also use 1 tsp red pepper flakes)
- 1/2 tablespoon paprika (The recipe calls for 1 tbs, but I halved the amount.)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground if possible
- 1/4 cup pitted olives, finely chopped (optional)
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon of milk
Position a rack in the middle of the oven. Preheat the oven to 400 degrees F. Put 4 ovenproof baking dishes or ovenproof bowls with a 2-cup capacity on a baking sheet. The baking sheet makes it easier to move the dishes in and out of the oven.
In a medium skillet, heat the oil and broth over medium-high heat for 1 minute. Add the onions and cook, uncovered, until the onions soften, about 5 minutes. Adjust the heat to keep the liquid gently bubbling. Add the ground beef and cook, stirring to break up any clumps, until it is no longer pink and any meat juices evaporate, about 10 minutes. (If you are using fake meat just cook until it is hot, then proceed, about 4 minutes.) Stir in the jalapeño or red pepper flakes, paprika, cumin, salt and black pepper and cook for about 3 more minutes to blend the flavors, stirring often. Divide evenly among the 4 baking dishes. Sprinkle the olives, if using, and cilantro over the top of each. Set aside to cool slightly while you roll the crust.
Cut the crust dough into 4 equal pieces, one for each potpie. Lightly flour the rolling surface and rolling pin. Roll one piece of dough to a shape that is 3/4 inch larger than the top of the baking dish. Roll the crust onto the rolling pin and gently unroll it over the filling. Use the tines of a fork to press the dough firmly onto the edge of the dish. Repeat for the remaining 3 baking dishes. Sprinkle some paprika on top, if desired. Then use a pastry brush to brush the top of each crust lightly with milk. Cut two 2-inch-long slits on the top of the crust to release steam while the potpies bake.
Bake for about 30 minutes, or until the crust is lightly browned and the filling is beginning to bubble gently. Protecting your hands with pot holders, put the hot baking dishes on individual plates and serve. Be careful, the insides are hot!
Tip: The potpies can be assembled and frozen before they are baked. Use baking dishes that can safely go from the refrigerator to a hot oven. To freeze, wrap the potpies tightly in plastic wrap and heavy aluminum foil. Refrigerate for at least 1 hour, so that they are cold when they go into the freezer. Freeze for up to 1 month. Defrost the wrapped potpies in the fridge, overnight is fine. Bake at 400 degrees F for 30 to 35 minutes or until the crust is lightly browned and the filling is gently bubbling.
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This entry was posted on Friday, March 23rd, 2007 by Ariela and is filed under Books, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
40 Responses for "Empanada Potpie with Cream Cheese Crust"
Once again, I truly enjoy your wonderful introduction, topped off by a great recipe. Oh, I forgot to mention the tip on fun entertainment.
Since I just finished reading Zorro by Isabel Allende, I think I could probably appreciate your novela. If, I find when it is broadcast, I must might try it.
I love the look of your potpie and think it would make a wonderful dinner. Although I had dinner not that long ago, I am now hungry all over again after reading about and then looking at your recipe results.
By the way, I like chilaquiles prepared the stovetop method, but next time I am very willing to try the oven method, and of course frying the tortillas is a must..
That looks like a totally awesome pot pie!
I think I’d like Nana.
you’re making my mouth water with all those yumy looking pics…..
I hadn’t heard of ths cookbook but now will check it out. There’s still something very satisfying about pot pie — a guilty pleasure, the element of surprise below the crust, etc.
I’ve ordered this book - I’m sure I’ll love it! I am so happy to have found this site - somewhere where I can read about new books!
Your pie looks lovely.
Delcious-looking and sounding pie! Another one for my list of recipes to try. I want a taste!
I watch the novelas too. I have to point out that they are different from American soaps because novelas last a few months, no longer than a year and have a beginning, middle and an ending. That’s what I like about the novelas and if you find a really good one, it’s fun to watch. Although I caught the first episode of Zorro, I’m not watching it. I couldn’t get into it after reading Isabel Allende’s version, which I prefer so much more. I’d like to catch the last episode, though.
Paz
looks great for the sort of weather we are having right now - dull, cold and windy - comfort food…..delish!
Ruth L & Paz - Allende’s “Zorro” is such a fabulous book, I wish I could forget everything that happened in it so I could have the pleasure of reading it for the first time again. And Paz, you are right about how novelas are different from soap operas. Maybe I should have mentioned that but I was too eager to get to the potpie!
You’re also right that this novela doesn’t compare to Allende’s novel, but then we can’t hold everyone up to such high standards. Honestly all I’m looking for is a guilty pleasure to enjoy in the evenings after school/work. Kinda like “Us Weekly,” lol.
Tanna - I think you would too, she’s a pretty groovy gal.
Kerri - I’m glad, it means my food photography skills are getting a little better!
Lydia - You’re right, especially if you’re one of the lucky people being served a homemade potpie (as opposed to the person who made it). What a thrill to break through the crust and discover the steaming goodness inside!
Kelly-Jane - I think you’ll have alot of fun with this book and don’t hold back from modifying the recipes to fit your tastes. I think the next time I make this Empanada Pot Pie I may add some finely diced potato - yum.
I’m glad you enjoy reading about all the books I spend time with!
Jane - Yea, potpies are made for weather just like that. I also like eating them on a warm, breezy afternoon, maybe while sitting on a patio. I guess good food is good no matter where/when you eat it.
Love it! And the individual size looks delicious!
This looks fantastic! Cream cheese in the crust must make it so tender. Thanks for sharing the recipe.
Sounds marvellous - especially the crust! I’ve been looking for a new pastry for my empanadas, and this sounds like it might be just the ticket!
Brilynn - That size is a lot of fun.
The first time I actually made these into mini-potpies and that was even more fun!
E - The cream cheese does make the crust super tender, yet flaky - the perfect combination!
Ellie - I bet this crust would be a wonderful addition to an empananda recipe. In fact, you’ve just given me an idea.
I love that crust! I love the filling! This is going on our dinner table this week!
Let’s take the politics out of it - and whether it’s a pot pie or not - and just concentrate on the fact it’s the best looking pie that I’ve seen in a long time!
A great pie is all about the crust, and this looks delicious - and the filling love fabulous too. I might just try and recreate this one!
Boy does this look good! When I was a kid one of my favorite things to eat was potpie, especially in the evening when it’s cool outside and you feel like eating something wholesome and comforting.
Awesome review too, I’m getting that book tomorrow (I work near a Borders, hehe!).
Hi Ari…I’m so glad that you dropped by, and that you enjoyed the bunny collection.
Your recipes are wonderful (I can’t wait to try out quite a few), and I love your site. I added you to my favorites list so that everyone can find you. I will be visiting often!
Andrea
Cream Cheese Crust!!??? That must make for something flaky and delicious!
That’s great!!
I love your recipe, it’so goog
candy
I enjoy so much reading your review and cooking tips!
Look wonderful!
Now am thinking to include this potpie to my next party
Helen - Cool! I hope you enjoy it, take pictures.
Scott - Aw shucks, thanks Scott. I hope you do recreate it, that crust is something else!
Tali - Potpies are definitely comfort food. Eating them reminds me of being a kid also, except we had the ones you bought froze and warmed up in the microwave.I have fond memories of those!
Southern Heart - Thanks for the return visit, what a pleasure! I’ll be visiting your site again and hope to see you here too.
T.W. - You better believe it. :yum:
Pom - Thanks!
Gattina - These potpies would be a great party food item, you could even make mini versions. Glad you liked the review!
I would love it if I could watch General Hospital on a consistent basis!
I wish you lived by me. I would hire you to cook for my family. We are BORED with what we eat!
Hi Ari! Oh, I love the sound of a pot pie with a cream cheese crust!
Your potpie looks delicious! I must wipe the drool off my keyboard now…
Thank you for your review of the book. I just found your website recently and am looking forward to reading more about your baking adventures.
What a great idea. You make me want that for dinner now.
I love potpies, but how silly am I never have thought about going the spicy route. Now I just need an excuse to make this!
I’ve been meaning to make pot pies for a while now - yours look great, Ari (as usual!)
We call soap opera “novela” over here, too.
I have never made a pot pie…and i think i may have had less then 5 in my lifetime. They look and sound so good though that i am gearing up to try
Your’s sounds phenomenal! Cream cheese crust? Oh yeah! 
Wow, Ari, that looks great. Cream cheese crust sounds very intriguing.
My reading buddy….have you read Anne Lamott latest, “Grace, Eventually”? It’s short and easy — I could not put it down and read it over the weekend. If you liked Elizabeth Gilbert’s book, I think you’ll like this one as well. Anne Lamott’s style is addictive.
Meat pies are such wonderful comfort food, Ari. My baking tends not to work out as well as my cooking so I don’t know if I am willing to try this recipe. It does look good tho!
Ari, this is such a great post! Your nana sounds wonderful so I think it’s a very good think that you’re so much like her!!!
I wish I were having one of these for lunch today!
Ari why do you insist on taking such mouth watering photos? Goodness woman!
Nancy - If I lived near you I would gladly do so! A student can always use the extra income and I love sharing my food with others.
Gilly - It’s pretty scrump-dilli-umptious (Do you think I spelled that last word correctly? lol.)
Caitlyn - Welcome! I’m so happy you enjoyed the review and that you like my blog. I plan on spending some time surfing blogs tomorrow evening (sad isn’t it, that I plan my blog reading?) and look forward to reading yours.
Cheryl - How many times have I said it? Food blogs should be interactive! It’s the wave of the future.
Bee - Oh I am the queen of excuses when it comes to finding a reason to make something new. Let me know if you need any suggestions.
Patricia - I love how many similarities between you and I, and the differences too! What a vibrant world we live in.
Joey - You should give it a try, they look harder to make than they actually are. The only challenging part is moving the crust from your board to the top of the dish, but if you’ve ever baked a pie you’ve done before.
Janice -Thanks so much for the book recommendation, I’m always looking for something new to relax with on the train.
Utenzi - Well if you do decide to give this recipe a go feel free to email me with any questions you may have, I’d be happy to help out. And you’re right, potpies are perfect comfort food!
Ivonne - She is wonderful! She reads this blog too, though she’s only commented once.
Naomi - You should make them on Sunday then take one for your Monday lunch. How much fun would that be? A new cooking adventure and a delicious meal two days in a row!
Cordelia - It’s not my fault the camera makes these things look so yummy. Do you really want me to stop? :yum:
I tried this pot pie today and while mine don’t look as pretty as yours they do taste great! Even the kids loved them.
This looks so hearty and I love food made in ramekins! I’m really interested in the cream cheese crust, sounds really yummy!
That cream cheese crust looks and sounds fantastic. I can almost hear the sound of the spoon breaking through it.
Dear Ari, I bought this book after reading your review and am so excited to try it! It should get here in a couple days so we’re going to be eating potpies alot next week, lol. One question: What do you usually use as a vegetarian sub for chicken?
Amy
Ok… I love empanadas, pot pies and mexican food… what a great combination! The crust looks sooo yummmy… and crispy… I also have a food blog both in English (newer) and Portuguese. Love cooking…
Samantha M - I’m so glad you tried and enjoyed this! And don’t worry if they didn’t look just like mine. It’s the taste that ultimately matters, the presentation will come with practice!
Veron - I love using ramekins too. Individual baking dishes in general make me happy.
Geoffery - What a great comment. Now I’m remembering the sound… and really wanting another potpie!
Amy - It’s more difficult to sub chicken but Whole Foods sells these fake chicken cutlets that I use for stir frying and for things like chicken potpie. Especially where potpies are concerned, the juices of the sauce and vegetables soften the fake meat so it’s pretty darn good in the end. Devoted meat lovers will be able to tell the difference, but it’s nothing that can’t be gotten used to.
Cris - Thanks for dropping by! I love all those things too, which is one of the main reasons I loved this recipe. Yum.