Ingredients:
1 1/2 cups whole pinto beans, cooked
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon salt ( or more, to taste)
1/4 teaspoon chili flakes
1/4 teaspoon ground coriander
1/3 cup red onions, chopped
1/3 cup salsa
1/2 cup cheddar cheese, finely shredded
1/2 teaspoon chili powder ( for sprinkling on top)
1 (9 inch) pastry for double-crust pie
Directions:
Mash pinto beans (could use food processor).
Add cumin, 1/2 teaspoon chili powder, salt, chili flakes, coriander, onion, and salsa.
Mix well–adjust seasonings to taste.
On floured surface, roll pastry to 1/8 inch thickness.
Sprinkle with 1/2 of the cheese; press lightly into dough.
Turn pastry over. Sprinkle with remaining cheese and press lightly into dough.
Cut into 3 inch circles (I used a wide-mouthed glass for lack of a cookie cutter).
Place small amount bean mixture (large teaspoon’s worth) into center of each circle.
Fold over to form a semi-circle with the bean mixture inside. Press edges with a fork to seal the mixture inside.
Sprinkle the tops with the remaining 1/2 teaspoon of chili powder.
Bake at 350F for about 15 minutes or until brown.
PIZZA FILLING VARIATION:.
Mix together:.
1/2 cup pizza sauce.
1/2 cup cooked ground beef or chopped pepperoni.
1/3 cup onion & peppers (chopped and mixed together to make 1/3 cup).
Shredded mozzarella cheese, if you like.
CHICKEN PARMESAN VARIATION:.
Mix together:.
1/2 cup pizza sauce.
1/2 cup chicken, cooked and sliced or shredded.
1/2 cup mozzarella cheese, shredded.
1/4 cup parmesan cheese, grated.
HAM ‘N’ CHEESE FILLING VARIATION:.
Mix together:.
1/2 cup deli ham, chopped.
1/3 cup processed cheese, melted.
1/4 cup onion, chopped.
Allow filling to cool (so it is not liquid) before stuffing.
OTHER VARIATIONS:.
Stuff with chopped hot dogs and shredded cheese.
Stuff with homemade chili (drain liquid before stuffing).
Stuff with taco meat and shredded cheese.
Stuff with chicken tikka masala or other Indian meats, and add some chutney.
Servings: Serve
Time preparation: 20 min.
Time total: 45 min.