Blog :: Ramblings of a health nut

Mama Pea's Tamale Pie

Posted on 16 Jun 2011 by maisha (posted in: blogs)

I can't take credit for this wonderful recipe, but Mama Pea can! I just adjusted the ingredients to suit my taste, but most importantly to suit what ingredients I had on hand. I really love this tamale pie because it's yummy, budget friendly, and E will eat it.

Tempeh Tamale Pie (serves 6)

You can find the original recipe here.

Ingredients


    For the filling:
  • 2 red onions, chopped
  • one 400 g (14 oz) package tempeh, grated
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tbsp tabasco sauce
  • freshly ground black pepper to taste
  • 8 overripe tomatoes, chopped
  • one 400 g (14 oz) can kidney beans, drained and rinsed
  • one (6 oz) can concentrated tomato paste
  • 120 mL (1/2 c) water

    For the crust:
  • 68 g (~ 1/2 c) masa harina
  • 68 g (1/2 c) whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • water
  • 100 g (~ 1/2 c) grated cheese (reduced-fat)



Method


  1. Place a large skillet over medium high heat and spritz with cooking spray or oil. Add onion and garlic and sauté until softened and starting to brown, about 4 or 5 minutes.
  2. Add grated tempeh to the pan and let it cook for an additional 2-3 minutes.

  3. Add the rest of the filling ingredients and let simmer for a few minutes. Turn off the heat and let stand for a couple of hours (if you can afford to) so that the tempeh can really soak up the flavors. I prepared the filling in the morning and finished baking the pie for dinner!
  4. When it's almost dinner time, pour the filling in a lightly greased baking dish.

  5. In a mixing bowl, mix together the masa harina, whole wheat flour, baking powder, and salt.
  6. Add water to this until you get a thick spreadable batter. Pour this batter over the filling and spread to cover.
  7. Finish with the grated cheese and bake in the oven until the crust is browned and the cheese molten (about 30 minutes).

  8. Serve with some green beans or other veggies on the side.




 

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