Fiesta beef pie with cornmeal pastry

                Southwestern ? Tex-Mex ? However you would classify this pie, it has an enticing flavor and festive color. To make it ahead of time, either make the filling and the pastry and refrigerate them separately, then assemble and bake the pie before serving, or assemble the whole pie, then wrap and freeze it. If frozen, add another 25 to 30 minutes to the baking time.

Makes 6 servings

• 1 tablespoon corn oïl
• 1 pound (500 gr) lean boneless beef top round steak, in ½-inch cubes
• ½ cup chopped red bell Pepper
• ½ cup chopped green bell Pepper
• ½ cup chopped onions
• ½ pound (250 gr) fresh mushrooms, cleaned and sliced
• 1½ cups chunky bottled tomato salsa
• 2 cups fresh or frozen corn kernels
• 2 teaspoons sugar
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ cup sliced pitted black olives
• 1 recipe cornmeal pastry (clik here for recipe)
• 1 egg, beaten, for glaze

1. Heat the oïl in a large, heavy skillet.
2. Add the meat and cook until well browned, remove the meat to a bowl.
3. In the drippings, cook the peppers, onion and mushrooms until tender.
4. Add the salsa, corn, sugar, chilli powder, cumin, salt and cooked beef ; heat to boiling.
5. Reduce the heat to low, cover, and simmer 30 minutes, stirring the mixture occasionally.
6. Remove from heat, and stir in the olives.
7. Preheat the oven to 425F (200C).
8. Divide the pastry into 2 parts and roll out half the dough to fit into a 9- or 10-inch pie or quiche pan.
9. Spoon the filling into the pie shell.
10. Roll the remaining dough out slightly larger than the top of the pie.
11. Brush the edges with beaten egg, place the dough circle on top of the pie, fold the top edge Under the bottom crust, and flute the edges to seal.
12. Brush the top with the remaining egg glaze.
13. Bake for 35 minutes or until the meat filling is hot and crust is golden.

BON APPETIT