This dish comes from one of my Pot Roast Food Redesigns. Typically, the first night I make a 4-5 pound pot roast in the slow cooker, enough for lots of leftovers. The second night it turns into either Beef Empanadas, Beef Enchiladas or possibly a French Dip Sandwich.
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Cooking once and creating multiple meals out of it is what I call a “Food Redesign”. I take what you would technically call “leftovers” and turn it into another meal.
- 1 pkg refrigerated pastry dough
- 2 cups chopped roast beef / leftover pot roast
- 1 can diced green chiles
- 1 cup shredded cheese (I like Monterey Jack, but cheddar would be great as well)
- Let pastry dough come to room temperature for about 20 minutes before you try to roll it out.
- Preheat oven to 425 degrees.
- Lay out pastry dough on a flat surface, one on top of the other and then use a pizza cutter to cut it into quarters. You should have 8 pieces total.
- Put ¼ each of beef, cheese, and chiles on top of the bottom pastry piece.
- Top with matching pastry piece and just mash with fingers, or a fork the get the edges together.
- Cook for 10-15 minutes or until golden brown.
** We eat 2 and freeze 2 (uncooked) for later. To freeze, I first put them in between wax paper, then I will place them in a freezer bag.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
