Taco Pastie or Pie
- 1/2 lb ground beef
- 1 t chipotle (in adobo if available, pureed or finely minced)
- 1/2 t garlic powder
- 1/8 t onion powder
- 1/2 t dried oregano
- 1/4 t smoked paprika (optional)
- 1/2 T ground cumin
- 1/4 t Salt (Table)
- 1/4 t black pepper
- 1/4 t ancho chile powder (optional)
- The Rest:
- 1/2 T oil
- 3/4 c chopped onion
- 1/4 c chopped green bell pepper
- 1/4 c chopped red bell pepper
- 1/4 c chopped yellow bell pepper
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/8 t Salt (Table)
- pepper (to taste)
- 7 oz corn (whole kernel corn, optional)
- 2 T salsa
- 1 c shredded cheddar cheese
- 1 pie crust
- Optional Garnishes:
- sour cream
- taco sauce
- avocado (or guacamole)
- diced green chilis
Preheat oven to 400F/Gas 6/200C.
Mix Seasonings with ground beef thoroughly.
Brown ground beef in large skillet over medium-high heat for 8 - 10 minutes or until thoroughly cooked, stirring frequently. Drain.
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4-5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa; stir well and set aside.
Combine vegetable mixture with ground beef; mix well.
To serve 2 - 3, make this into a pastie: Roll out a circle of dough, place toppings on half of it, then fold it over and press to seal; transfer to a baking pan to bake.
To serve 4 - 6, double all measurements, and make this into a pie: Roll out one circle of dough, place in a pie pan, place toppings atop that entire crust; roll out second circle of dough, and place on top of filled pie.
Sprinkle 1/3 of cheese evenly atop crust. Spread half of beef mixture evenly over cheese; pat down. Sprinkle half of remaining cheese in half and spread evenly with remaining beef mixture, pat down, top with remaining cheese. Fold unused portion of crust over beef mixture, or place second circle of dough atop beef mixture, and flute; slit in several places to vent.
Bake for 35 minutes or until crust is golden brown. If needed, cover edge of crust with strips of foil after 15 minutes of baking. Let stand 5 minutes before serving. Enjoy!
SJ Note 24 Feb 2010: This was good. I've altered the recipe a bit for next time, including removing the water (which I did think was odd, but decided to try the recipe as written the first time) and lowering the heat. Our chili powder is very very hot - apparently they took dried hot chilis and ground them, whereas US chili powder apparently has many things other than chilis in it; if your chili powder is more mild, you'll want to adjust accordingly. Anyhow, this was good, and filling, and is a keeper!
SJ Note 27 Jan 2011: Tasty, but too spicy still. Have toned it down again. I made it this time a few hours in advance and left it in the fridge; popped it in the oven at dinner time, and that worked well. I think this would adapt well to individual pasties, too.