| FIESTA BEEF POT PIE |
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Prep time: 30 minutes Cook time: 20 minutes Bake time: 30-40 minutes Makes One 9-inch pieCrust 1-2/3 cups all-purpose flour 1/3 cup yellow cornmeal 1 teaspoon salt 1/3 cup shredded Cheddar cheese 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick, cut into cubes 5 to 7 tablespoons cold water Filling 1 pound lean boneless beef chuck, cut into 1/4- to 1/2-inch chunks 1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick 1/2 cup chopped green pepper * 1/2 cup chopped onion * 1 can (14-1/2 ounces) Mexican style stewed tomatoes, with juice 1 can (8-1/2 ounces) whole kernel corn, drained 1 can (4 ounces) sliced mushrooms, drained 1/2 cup water 1/3 cup tomato paste 2 teaspoons sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/8 teaspoon crushed red pepper (optional) 1/3 cup sliced black olives Glaze and Topping 1 egg, beaten 1/4 teaspoon salt 1/3 cup shredded Cheddar cheese For crust, combine flour, cornmeal, and salt in the bowl of a food processor (or a large mixing bowl). Pulse in (or cut in with 2 knives or a pastry blender) cheese and cubed Crisco. Add ice water, 1 tablespoon at a time, as needed, mixing just until the mixture comes together. Roll out half the dough and press bottom crust into 9-inch pie plate. Do not bake. For filling, brown beef in 1 tablespoon Crisco in large skillet. Remove beef with slotted spoon. Add green pepper and onion; cook until tender. Add beef, tomatoes with liquid, corn, mushrooms, water, tomato paste, sugar, chili powder, cumin, salt and red pepper, if desired. Cover. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat. Stir in olives. Spoon hot filling into unbaked pie crust. Moisten pastry edge with water. Heat oven to 425ºF. Roll out remaining dough; lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute. Cut slits or design in top crust to allow steam to escape. For glaze and topping, combine egg and salt. Brush lightly over top crust. Bake at 425ºF for 30 to 40 minutes or until crust is golden brown. Remove from oven; sprinkle with cheese. Let stand 10 minutes before cutting and serving. Serve hot or warm. Refrigerate leftover pie. |
