Chili Beef Pies With Cornbread Topping - cooking recipe

Ingredients

1 tbsp olive oil
1 medium onion, finely chopped
12 oz ground beef
1 tsp chili powder
1 tbsp flour
1 jar (12 oz) chunky mild salsa
1/2 cup chicken stock
2 None refrigerated pie crusts
1/2 cup cornmeal
1/2 cup self-rising flour
1 cup coarsely grated Cheddar cheese
2/3 cup buttermilk
1 None egg, lightly beaten
1 tbsp butter, melted

Preparation

Heat oil in large skillet on medium-high heat. Cook onion, stirring, until soft. Add beef; cook, stirring, until browned. Add chili powder; cook, stirring, until fragrant. Stir in flour, salsa and stock; bring to the boil, stirring. Reduce heat to low; simmer, uncovered, 10 mins. Season to taste. Cool.
Preheat the oven to 400\u00b0F. Grease four 1-cup round pie tins. Lightly roll out pie crusts on floured surface. Cut four 6 1/2-inch rounds from pastry, joining scraps as needed. Lift pastry into tins; pressing into bottoms and sides. Trim edges; prick bottoms with fork. Refrigerate 20 mins. Bake 10 mins. Cool.
Combine cornmeal, flour and 2/3 cup of the cheese in medium bowl. Stir in combined buttermilk, egg and butter.
Divide beef mixture among crusts. Spoon cornmeal mixture onto pies. Sprinkle the tops with remaining 1/3 cup cheese. Place pie tins on baking pan.
Bake about 20 mins or until lightly browned. Cool 5 mins before serving.