Chili Pot Pie

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield6
Prep Time1 1⁄2 hours
RecipesPot Pies

Description

Chili Pot Pie

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

Instructions

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 (205° 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.