To make this hearty treat, you enclose a spicy stew of tender beef chunks, diced green chilies and corn in an easy cream cheese pastry.

Green Chili and Beef Pie

Cream Cheese Pastry:

1 1/4 cups all-purpose flour

1/2 cup butter or margarine, cut into chunks

1/3 cup cream cheese (lowfat or regular)

1 large egg

 

Green Chili and Beef Filling:

2 pounds boneless beef chuck, trimmed of fat and cut into 1-inch pieces

1 large onion, coarsely chopped

2 tablespoons soy sauce

2 tablespoons water

2 garlic cloves, minced

1 teaspoon dry oregano

1 1/2 cups water - divided use

1 (10-ounce) package frozen corn kernels

1 (7-ounce) can diced green chilies

3 tablespoons cornstarch

3/4 cup cold beef broth

 

1 cup (4-ounces) shredded cheddar cheese

1 large egg, beaten

1. For Cream Cheese Pastry: In a food processor (or a bowl), combine flour, butter and cream cheese. Whirl (or cut in with pastry blender; or rub with fingers) until mixture resembles coarse crumbs.
2. Add egg; whirl until pastry holds together, about 8 seconds (or mix with a fork). Shape into a ball; refrigerate. If made ahead, cover and refrigerate for up to 3 days.
3. For Green Chili and Beef Filling: In a 4 to 5-quart pan, combine beef, onion, soy sauce, water, garlic, and oregano. Bring to a boil; reduce heat, cover, and simmer for 30 minutes. Uncover; boil over high heat until liquid has evaporated. When meat sizzles, add 1/4 cup water and stir to scrape browned bits free. When liquid has evaporated again, repeat procedure once, using 1/4 cup more water. After liquid has evaporated, add 1 cup more water. Bring to a boil; reduce heat, cover, and simmer until meat is very tender when pierced, about 30 minutes.
4. Stir in corn and chilies.
5. Mix cornstarch and beef broth. Add two-thirds of the cornstarch mixture to meat mixture; bring to a boil, stirring. Remove from heat and let cool; stir in remaining cornstarch mixture; pour into a 9-inch pie pan or dish. (At this point, you may cover and refrigerate until next day.)
6. Sprinkle beef filling with cheese.
7. On a lightly floured surface, roll pastry out to a 10-inch round. with a cookie cutter, cut 1 or 2 pieces from center of pastry; reserve cutouts.
8. Lay pastry over filling; fold edges under and press firmly against pan to seal. Flute edges decoratively; top pie with cutouts. (At this point, you may cover and refrigerate for up to 2 days if filling is fresh, up to 1 day if filling was made a day ahead.)
9. Set pie in a 15 x 10 x 1-inch baking pan. Brush pastry and cutouts with egg.
10. Bake on lowest rack of a 400°F (205°C) oven until pastry is well browned and filling is hot in center, about 40 to 50 minutes. If edges or cutouts darken excessively before center of crust is brown, drape edges and cover cutouts with foil.
11. Serve pie hot. Or, if made ahead, let cool; then cover and refrigerate until next day. To reheat pie, place it in a 350°F (175°C) oven and heat, uncovered, until filling is hot in center, about 30 to 40 minutes; lay foil over crust if it begins to darken.

Makes 8 servings.