Serves: 6
Preparation time: 1 hour 30 minutes
Ingredients:
- 1 tablespoon chili powder (or to taste)
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons Worcestershire or reduced-sodium soy sauce
- 2 cloves garlic, minced or pressed
- 1 can (about 15 oz./425 g) pinto beans, drained and rinsed
- 1 package (about 1 lb./455 g) frozen mixed bell pepper strips, thawed and drained; or
- about 4 cups fresh yellow, red, and green bell pepper strips (or use all of one color)
- 1 package (about 10 oz./285 g) frozen tiny onions, thawed and drained
- 1 large tomato (about 8 oz./ 230 g), chopped
- 1/4 cup (35 g) yellow cornmeal
- 2/3 cup (160 ml) low-fat (2%) cottage cheese
- 1/3 cup (76 g) butter or margarine, cut into chunks
- 1 large egg
- 1/4 cup (60 ml) smooth unsweetened applesauce
- 1/4 teaspoon each ground cumin and salt
- 1 2/3 cups (210 g) bread flour or all-purpose flour
- 2 tablespoons (30 ml) nonfat milk
In a large bowl, combine chili powder, syrup, mustard, Worcestershire, and garlic. Add beans, bell peppers, onions, and tomato. Mix gently but thoroughly. Sprinkle cornmeal over bottom of a 9-inch (23-cm) pie pan or dish. Spoon bean mixture over cornmeal in pan; set aside.
In a food processor or a large bowl, combine cottage cheese, butter, egg, apple- sauce, cumin, and salt. Whirl or beat with an electric mixer until smoothly pureed. Add flour; whirl or stir with a fork until dough holds together (dough will be sticky and soft). Scrape dough out onto a heavily floured board; with floured fingers, pat into a ball. Then, still using floured fingers, pat pastry into a 10-inch (25-cm) round. With a floured cookie cutter, cut one or more shapes (each 1 to 2 inches/2.5 to 5 cm in diameter) from center of pastry. Set cutouts aside.
Carefully lift pastry and place over filling in pie pan. Fold edge under to make it flush with pan rim; flute firmly against rim. Arrange cutouts decoratively atop pastry. Set pie in a shallow 10 by 15-inch (25 by 38 cm) baking pan. Brush pastry (including cutouts) with milk.
Bake on lowest rack of a 400 degree F (205º C) oven until pastry is well browned and filling is hot in center (about 1 hour). If pastry rim or cutouts begin to darken excessively before center of pastry is brown, drape rim and cover cutouts with foil. To serve, spoon filling and crust from dish.
Nutrition information: Per serving: 405 calories (29% calories from fat), 13 g total fat, 7 g saturated fat, 65 mg cholesterol, 463 mg sodium, 58 g carbohydrates, 4 g fiber,15 g protein, 89 mg calcium, 4 mg iron
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