Tag: Pastry

Last-Minute ‘Mexican’ pie, from scratch


I’ve gotten lazy with the pastry dough. I realized this yesterday. Pastry dough is easy to make, and when I make it myself, it always tastes better than the store-bought kind. Plus, I’m in control of the ingredients, which means healthier fats and quality ingredients.

I’ll admit, I was entirely uninspired to cook yesterday. We had odds and ends leftover in the fridge, and none of them cried out as a central ingredient for anything tempting. Unfortunately, we were also out of frozen pizza. I kept avoiding the issue, thinking that inspiration would strike closer to dinner time. That’s why this is last-minute food 🙂

Sigh.

Still lacking inspiration, I figured I’d make pastry dough for a quiche/pie/something and sort out the details of the filling later. I used (as my starting point) the delightful Easy Olive Oil Tart Crust from Chocolate and Zucchini. The crust is a breeze, and I added about a tablespoon of flax-seed/linseed, a healthy dose of cumin and garlic powder, plus some oregano for looks 🙂 (I like my dough sexy.) I added these flavors because of the filling I’d settled on… you should tweak yours according to your own tastes 🙂

What follows is a truly rag-tag list of ingredients that were sitting in my refrigerator. Many of these things were about to go bad and had to be used. Because of the beans, I decided to go “Mexican” (I know, this is nothing like actual “Mexican” food, whatever that might be. It does, however, involve cumin, garlic, and spicy red pepper, which means “Mexican” to Midwesterners.)

I combined, in a large bowl:

  • 1/2 large red capsicum, diced
  • 1/2 c white beans
  • 1/4 c sliced carrot
  • 1/4-1/3 c chopped leeks
  • 2 small tomatoes
  • 1/4-1/3 c tomato pulp
  • salt to taste
  • garlic powder to taste
  • red pepper (ground, spicy) to taste
  • 1 crumbled fresh cheese (about 1/3 cup)
  • 1/4 c dried polenta (to bind ingredients)

Mix the ingredients well, then spread into the tart crust. Bake until crust is golden brown.

Honestly, I didn’t have high expectations on this one, but it turned out to be delicious. My Man loved it. I loved it. I’m about to have another slice as my afternoon snack. As always, this can be hacked/tweaked at will. Use whatever you have on hand. The key elements, for me, are the beans and tomato pulp with the cumin and garlic flavors…plus the crust, of course! The rest of the veggies should be interchangeable with any number of other things. Leave out the cheese, and the dish is vegan– so easy! (See, vegans aren’t hard to cook for!)