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Tamale pie
Published: December 19, 2014 at 2:33 PM
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Serves 6
A little effort
Total time: 1 hr
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A warming pie for six or more, made from leftover beef chilli, polenta and pickled jalepeños. The cheesy crust on top is probably the best part!
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Ingredients
Nutrition
-
smoky beef chilli
-
225g polenta
-
150g plain flour
-
1 tbsp caster sugar
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1 tbsp baking powder
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1 tsp salt
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2 eggs
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150ml whole milk
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70g butter
melted
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6 pieces pickled jalepeños
chopped
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½ small bunch coriander
chopped
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200g cheddar
grated
Nutrition: per serving
- kcal669
- fat31.1g
- carbs63.9g
- fibre2.6g
- protein31.9g
- salt2.8g
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Method
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step 1
Heat the oven to 180c/fan 160/gas 4. Put the beef chilli in the bottom of a large ovenproof baking dish.
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step 2
Put the polenta, flour, sugar, baking powder and salt in a bowl and mix. Whisk the eggs, milk and butter together, then stir this into the dry ingredients. Mix in most of the jalepeños with the coriander and ¾ of the cheese.
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step 3
Spoon the polenta over the chilli, then scatter the top with the rest of the cheese and jalepeños. Bake for 30-40 minutes until golden and piping hot.
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