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.
