- 1
Ingredients
- FILLING
- 1 pound ground beef or turkey
- 2 cloves garlic -- crushed
- 1/3 cup chopped red bell pepper
- 1 Tablespoon oil
- 2 cups canned tomatoes
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cayenne pepper -- to taste
- 2 1/2 cups canned pink or red kidney beans -- rinsed and drained
- PASTRY
- 1 cup flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 8 Tablespoons margarine -- chilled and cut into thin slices
- 1/4 cup ice water
Preparation
Step 1
For the filling: Brown the meat with the garlic and bell pepper in the oil in a large skillet over medium heat, breaking up the meat with your spoon as you stir. Add the tomatoes and seasonings and cook for 5 minutes, or until the mixture has thickened slightly. Turn the heat to low, add the drained beans, and cook for 5 more minutes, stirring frequently. Put the mixture into a casserole and let it cool while you prepare the crust.
Preheat oven to 400.
For the pastry: Sift together the flour, cornmeal, and salt into a medium bowl. Cut in the butter until the mixture looks like coarse meal. Add the water, and toss the dough lightly with a fork until it begins to come together. Lightly gather it together some more, then press it into a disk. On a floured surface, roll it out until it's about 1/4 inch thick and slightly larger than your casserole.
Place the rolled out pastry on top of the casserole, as you would for a pie. Trim the edges, leaving a 1/2 inch overhang, turn them under, and flute them. Cut several large slits into the crust to let the steam escape. Bake for 30 minutes or until well browned.