27 January, 2016
Tamale Pie
Tamale Pie
Makes: 8
Ingredients:
- 1 packet (8) stand and stuff tortilla boats
- 1 portion of C4K Kitchen’s Chilli Con Carne
- 1 ½ cups SR flour
- ½ cup fine polenta
- 90g butter
- ½ teaspoon salt
- 1 teaspoon sugar
- ¾ cup milk
- Plain flour for dusting bench
- Extra milk for brushing
Method:
- Prepare the C4K Kitchen’s Chilli Con Carne as per the recipe and set aside
- Preheat the oven to 200 degrees Celsius and line 2 baking trays with baking paper
- Place the flour, polenta, salt and sugar in a mixing bowl and mix until well combined
- Dice the cold butter into approximately 1/2cm cubes and use your fingertips to rub the butter into the dry mixture until all butter lumps are broken down and the mixture resembles coarse breadcrumbs
- Add in the milk and use a butter knife to bring the dough just together
- Lightly flour a clean and dry bench with plain flour and turn the cornbread mixture out and knead until it comes together, if it is too sticky add a bit more SR flour, if it is too dry add a touch more milk, this will vary depending on the type of polenta you use
- Once you have a smooth scone like dough divide into 8 equal portions
- Roll each portion out as close as possible to the tortilla boat shape and set aside until you have 8 lids
- Fill each tortilla boat with the Chilli Con Carne then place the cornbread lid on the top tucking any excess down the inside of the boat
- Repeat until you have 8 Tamale pies
- Place the pies on the prepared baking trays and brush the top with extra milk
- Bake for 25-30 minutes until golden brown
Recipe Notes:
- Store covered in the fridge for a minimum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.