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Pecos Valley Pasta Pie




Source of Recipe


1World Recipe


Recipe Introduction


Substitute or add ingredients such as chorizo and green New Mexican chile to create a variety of different pies.



List of Ingredients




• 1/2 pound ground beef
• 1 medium onion, chopped fine
• 8 jalapeños, stems and seeds removed, chopped fine
• 2 tablespoons commercial chili powder
• 1 small bell pepper, chopped fine
• 1 cup canned tomatoes, chopped
• 1 cup cooked pinto beans
• 1 pound macaroni
• 4 quarts water
• 2 cups cheese sauce
• 1 egg, beaten
• Pastry

Cheese Sauce:
• 1/4 teaspoon cayenne powder
• 6 Tablespoons butter or margarine
• 6 Tablespoons flour
• 3 cups milk
• 1/4 teaspoon dry mustard
• 1 cup Cheddar cheese, grated

Pastry:
• 2 cups flour
• 1/3 cup lard or shortening
• 1/3 cup butter or margarine
• 1 egg
• 1/2 teaspoon salt
• 3 to 4 tablespoons cold water



Recipe



To prepare the Cheese Sauce: Melt the butter and stir in the flour. Simmer for 2 to 3 minutes, making sure that the flour does not brown. Stir in the cayenne and mustard.

Add the milk all at once and stir until smooth. Simmer for 2 minutes. Add the cheese and continue to cook for 3 to 4 minutes, stirring constantly, or until thickened.

To prepare the Pastry: Cut the shortening and butter into the flour until the mixture is crumbly. Add the egg, salt and water and mix until the dough is completely moistened. Divide into two unequal balls. Wrap in wax paper and refrigerate for 1 hour before rolling out.

To prepare the Pie: Saute the beef, onion, jalapeños, chili powder, and bell pepper until the meat is no longer pink. Add the tomatoes and pinto beans and simmer for 10 minutes.

Cook the macaroni in 4 quarts of boiling salted water until almost done--the macaroni should be fairly firm. Drain and reserve the water.

Combine the macaroni and meat mixture.

Prepare the cheese sauce and stir the sauce into the macaroni mixture. Divide the pastry dough into two balls, one a little larger than the other. Roll out the dough. Line a greased 10-inch cake pan with a removable bottom with the larger amount of dough. Pour the macaroni mixture into the pan. Place the remaining dough on the top of the pie and pinch together to seal. Brush the top of the pie with the egg and prick with a fork.

Bake in a 375 degree F oven for 40 to 50 minutes or until golden brown. Allow the pie to sit for 10 minutes before removing from the pan.

Yield: 6 to 8 servings