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Spice up an autumn buffet with this fiery and flavorful pie
45 minutes preparation, 20-25 minutes baking
Makes 6 servings
1 pound lean ground beef
½ pound chorizo sausage, finely chopped
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
¾ cup tomato sauce
3 tablespoons tomato paste
1 ½ teaspoons each of chili powder, ground cumin, dried oregano
Crust
½ package (10 to 11 ounces) piecrust mix
Glaze
1 large egg, lightly beaten
1.In a large nonstick skillet, cook beef and sausage over medium heat until browned, 5 minutes. Add onion and bell pepper; cook until vegetables are softened, 5 minutes. Carefully drain off excess fat.
2.Stir in tomato sauce, tomato paste, chili powder, cumin and oregano; cook for 5 minutes. Transfer beef mixture to a 10-inch quiche pan. Let cool.
3.Meanwhile, preheat oven to 425F. Prepare piecrust mix according to package directions.
4.On a floured surface, using a floured rolling pin, roll dough into a 1/8-inch thick rectangle. Cut dough into about fifteen ½ inch strips. Place 6 strips evenly spaced across filling. Place 6 more strips diagonally across first strips. Fit remaining strips around sides of pan to make an edge. Pinch ends together. Brush strips with glaze.
5.Bake pie until crust is golden brown, 20 to 25 minutes. Transfer pan to a wire rack to cool slightly.
From: Great American Home Baking
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