Name: Chilli beef pies with cornbread topping
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium_piece (150g) brown onion , chopped finely; 350 gram minced (ground) beef; 1 1/2 teaspoon mexican chilli powder; 1 tablespoon plain (all-purpose) flour; 375 gram bottled chunky mild salsa; 1/2 cup (125ml) chicken stock; 2 sheets shortcrust pastry; 1/2 cup (85g) polenta; 1/2 cup (75g) self-raising flour; 1/2 cup (60g) cheddar cheese, coarsely grated; 2/3 cup (160ml) buttermilk; 1 egg, beaten lightly; 20 gram butter, melted; 1/4 cup (30g) cheddar cheese, coarsely grated

Ingredients

1 tablespoon olive oil

1 medium_piece (150g) brown onion , chopped finely

350 gram minced (ground) beef

1 1/2 teaspoon mexican chilli powder

1 tablespoon plain (all-purpose) flour

375 gram bottled chunky mild salsa

1/2 cup (125ml) chicken stock

2 sheets shortcrust pastry

1/2 cup (85g) polenta

1/2 cup (75g) self-raising flour

1/2 cup (60g) cheddar cheese, coarsely grated

2/3 cup (160ml) buttermilk

1 egg, beaten lightly

20 gram butter, melted

1/4 cup (30g) cheddar cheese, coarsely grated

Method

1.Heat oil in large frying pan, cook onion, stirring, until soft. Add beef, cook, stirring, until browned. Add chilli powder, cook, stirring, until fragrant. Stir in flour, salsa and stock, bring to the boil, stirring, simmer, uncovered, 10 minutes. Season, cool.

2.Preheat oven to 200°C (180°C fan forced). Oil four 1-cup (250ml) round pie tins. Cut four 16cm (6½-inch) rounds from pastry. Lift pastry into tins, ease into bases and sides, trim edges, prick bases with fork. Refrigerate 20 minutes. Place pie tins on oven tray, bake 10 minutes. Cool.

3.Divide beef mixture among pastry cases.

4.Combine polenta, flour and cheese in medium bowl. Stir in combined buttermilk, egg and butter. Spoon polenta mixture onto pies, sprinkle the tops with cheese.

5.Stand tins on oven tray, bake about 20 minutes or until browned lightly. Stand pies 5 minutes before serving.

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