Chili Meat Pies
This recipe makes 6 pies servings
|Per pie: about||-|
|total fat||50 g|
|sat. fat||23 g|
- Portion size: 6 pies
Although they take a bit of time to prepare, meat pies are really time-savers when they're on hand in the freezer for busy nights. We use standard-size tart pans, so the servings are large enough that half a pie may be enough for small appetites. Serve with baby carrots and a tossed salad.
- 1 1sweet potatosweet potatoes
- 1-1/2 lb 1-1/2lblean ground beef
- 1 tbsp 1tbspvegetable oil
- 2 2small oniononions, chopped
- 1 1jalapeno pepperjalapeno peppers, seeded and minced
- 2 2cloves garlic, minced
- 1 tbsp 1tbspchili powder
- 1 tsp 1tspdried oregano
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cuptomato paste
- 1 can (540 mL) 1can (540 mL)whole tomatoes
- 1/3 cup 1/3cupminced fresh coriander or parsley
- 1 1Pie Pastry
- 1 1eggeggs, beaten
Peel and cube sweet potato. In saucepan of boiling salted water, cover and cook potato until tender, about 15 minutes; drain and mash. Set aside.
In large shallow Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 10 minutes. Transfer to bowl.
Drain fat from pan. Add oil and heat over medium heat; fry onions, jalape?epper, garlic, chili powder, oregano, salt and pepper, stirring often, until softened, about 5 minutes.
Add tomato paste; fry for 1 minute. Stir in tomatoes, breaking up with spoon and scraping up brown bits from bottom of pan.
Return beef to pan and bring to boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until space remains after spoon is dragged through. Stir in potato and coriander. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days.)
On lightly floured surface, roll out 1 of the pastry discs to 1/8-inch (3 mm) thickness. Cut out six 7-inch (18 cm) circles; fit each into 4-3/8-inch (11 cm) foil pie plate. Divide filling among pie plates.
Repeat rolling out and cutting remaining pastry. Brush pie edges with some of the egg; top with pastry circles. Trim and flute edges. Using 1-inch (2.5 cm) cutter, cut vent in top of each pie. (Make-ahead: Cover and refrigerate for up to 24 hours. Or wrap and freeze in airtight container for up to 2 months. Thaw in refrigerator before baking.)
Brush top with egg. Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, about 35 minutes.
Source : Canadian Living Magazine: September 2007