Vegetable: Chili Pot Pie

posted by techgoddess 12-29-100 9:43 AM

Chili Pot Pie

1 tablespoon chili powder (or to taste)
2 tablespoons pure maple syrup
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Worcestershire
2 cloves garlic, minced
1 can (about 15 oz.) pinto beans, drained and rinsed
4 cups fresh yellow, red, and green bell pepper, diced
1 medium Vidalia onion, diced
1 large tomato chopped
1/4 cup yellow cornmeal
2/3 cup cottage cheese
1/3 cup butter or margarine, cut into chunks
1 large egg
1/4 cup smooth unsweetened applesauce
1/4 teaspoon each ground cumin and salt
1 2/3 cups bread flour or all-purpose flour
2 tablespoons nonfat milk

Preheat oven to 400 degrees F. 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 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, applesauce, 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 round. With a floured cookie cutter, cut one or more shapes (each 1 to 2 inches) 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 baking pan. Brush pastry (including cutouts) with milk.

Bake on lowest rack of a 400 degree F 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.

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