Chilli corn pie
By: Silvana Franco
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Chilli corn pie
- Prep time:
- 25 mins, plus 2 hrs marinating
- Cook time:
- 2 hrs 30 mins
- Serves:
- 6
Full-flavoured and wholesome, Silvana Franco's muffin-topped pie yields to a delectable spicy meat filling below
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Tips and suggestions
- Eat with...
- Sticky Pork Chops with Fragrant Rice
- Cooks Tips...
- ; you can also bake the muffin mixture separately from the meat. Divide the batter between a paper-lined 12-hole muffin tin and scatter over the reserved cheese. Bake at 200C/gas 6 for 20 minutes, until firm to the touch.
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Ingredients
- 1kg braising steak, cubed
- 350ml Red wine
- 4 sprigs Rosemary
- 1 tbsp Olive oil
- 1 small Onion, chopped
- 2 large cloves Garlic, chopped
- 4 streaky Bacon, roughly chopped
- 1 tsp Cumin seeds
- 2 x 400g tinned chopped tomatoes
- 100g dried cannellini beans, soaked overnight and drained
- 1 tsp dried red chilli flakes
- 1 tsp smoked Paprika
- 1 sugar cube
- fine sea salt and freshly ground black pepper
For the muffin mixture
- 200g plain flour
- 2 tsp Baking powder
- 125g cornmeal or Polenta
- 1 tsp caster sugar
- 1 tsp Salt
- 100g Sweetcorn
- 200g mature Cheddar cheese
- 1 Egg, beaten
- 300ml Milk
- 50g Butter, melted, plus extra for greasing
Method
1. Place the steak in a large bowl and pour over the wine and add the rosemary. Set aside for an hour or two, stirring from time to time - this tenderises and flavours the meat.2. Heat the oil in a large, sturdy pan and cook the onion, garlic, and bacon for 3-4 minutes. Add the cumin seeds and cook for a minute more.
3. Add the steak, wine and rosemary to the pan. Stir in the chopped tomatoes then fill one of the cans with water and add that to the pan too.
4. Stir in the drained beans, chilli, paprika, sugar and add some salt and pepper. Bring to the boil and cook briskly for 10 minutes before lowering the heat. Simmer for 2 hours until the meat and beans are tender.
5. While the beans and meat are cooking make the muffin mixture.
6. For the muffin batter; preheat the oven to 200C/Gas 6.
7. Sift the flour and baking powder into a large bowl and stir in the cornmeal (or polenta), baking powder, sugar, salt, corn kernels and three- quarters of the cheese. Crack the egg into a separate bowl and whisk in the milk and melted butter.
8. Stir the egg and milk mixture into the dry ingredients, taking care not to over-stir.
9. Spread the chilli mixture in a heatproof dish. Spoon over the muffin mix - don't worry if some of the chilli shows through. Scatter over the reserved cheese and bake at for 20 minutes or so until firm and risen.
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