Southwest Cheese Puff Beef Pot Pie

Ingredients

• 2  to 4 chipotle chilies canned
• 2 tablespoons cornstarch 
• 1 teaspoon cumin seed 
• 14.5 oz hominy yellow rinsed drained canned
• 2 tablespoons milk 
• 1 teaspoon olive oil 
• 0.5 lb onion 
• 2 lb boned beef pot roast with gravy cooked
• 1  puff pastry sheet frozen thawed
• 8 servings salt and pepper 
• 0.3 cup cheddar cheese shredded
• 29 oz stewed tomatoes dried with mexican seasonings (or canned tomatoes and 1 teaspoon each ground cumin and oregano leaves) canned
• 3  zucchini (1 lb. total)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot
• plastic wrap

Directions

1. Unfold pastry on a lightly floured board. If necessary, roll out or cut pastry to fit snugly inside top of a shallow 3-quart casserole (9 by 13 in.).
2. Transfer pastry to a 12- by 15-inch nonstick baking sheet.
3. Cut through pastry in several places to make a decorative pattern.
4. Brush lightly with milk and sprinkle evenly with cheese. Cover with plastic wrap and freeze.
5. Rinse zucchini, and trim and discard ends; cut into 3/4-inch chunks. Peel onion and cut into 3/4-inch chunks. Discard chipotle chili stems; if desired for less heat, also remove veins and seeds. Chop chilies.
6. Uncover pastry and bake in a 425 regular or convection oven until golden brown, 10 to 15 minutes.
7. Meanwhile, in a 5- to 6-quart pan over high heat, frequently stir zucchini, onion, and cumin in olive oil until vegetables are lightly browned, 7 to 9 minutes.
8. Add tomatoes, including juice, and hominy; bring to a boil.
9. Discard any fat from pot roast and sauce. Scrape gravy from beef and reserve.
10. Cut beef into 3/4-inch chunks.
11. Add beef and gravy to pan and mix; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until beef is hot, 7 to 9 minutes.
12. Add chilies to taste. In a small bowl, mix cornstarch and 3 tablespoons water.
13. Add to pan and stir until boiling.
14. Pour hot mixture into a warmed shallow casserole. Set hot pastry on filling. Use a large spoon to break through pastry and scoop out portions.
15. Add salt and pepper to taste.