Oooh, another good one, which can be made with ground meat or meat substitute - Spicy Empanada Pot Pie, with cream cheese crust.
not sure if the photo is from the website or the book - but the recipe is from the book -
Potpies, Yumminess in a Dish by Elinor Klivans
Empanada Potpie with Cream Cheese Crust
Reproduced at the website with permission from Pot Pies: Yumminess in a Dish by Elinor Klivans.
Step 1: Make the crust
1 cup unbleached all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cold cream cheese, cut into 3 pieces
Sift the flour and salt together into a small bowl and set aside. In a large bowl and using an electric mixer on low speed, beat the butter and cream cheese until smoothly blended, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.
Or, use a large spoon to stir the butter and cream cheese together until smoothly blended, then add the flour and salt and continue stirring until clumps of smooth dough form.
Spread a large piece of saran wrap on the counter and empty the contents of your bowl onto it. Using the plastic to shield your hands, form the dough into a smooth ball, flatten it into a 6-inch disk, and refrigerate for 30 minutes or as long as overnight.
The dough is now ready to roll and use.
Notes: The dough can be refrigerated overnight, but it will have to sit at room temperature until it is soft enough to roll easily. This can take as long as 1 hour in a cool kitchen.
Step 2: Make the filling & Assemble
1 tablespoon olive oil
1/2 cup low sodium vegetable or beef broth
2 cup finely chopped onions
1 pound lean ground beef (or "Smart Ground" fake meat)
1 jalapeño chili, diced (You can also use 1 tsp red pepper flakes)
1/2 tablespoon paprika (The recipe calls for 1 tbs, but I halved the amount.)
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground if possible
1/4 cup pitted olives, finely chopped (optional)
2 tablespoons chopped fresh cilantro leaves
1 tablespoon of milk
Position a rack in the middle of the oven. Preheat the oven to 400 degrees F. Put 4 ovenproof baking dishes or ovenproof bowls with a 2-cup capacity on a baking sheet. The baking sheet makes it easier to move the dishes in and out of the oven.
In a medium skillet, heat the oil and broth over medium-high heat for 1 minute. Add the onions and cook, uncovered, until the onions soften, about 5 minutes. Adjust the heat to keep the liquid gently bubbling. Add the ground beef and cook, stirring to break up any clumps, until it is no longer pink and any meat juices evaporate, about 10 minutes. (If you are using fake meat just cook until it is hot, then proceed, about 4 minutes.) Stir in the jalapeño or red pepper flakes, paprika, cumin, salt and black pepper and cook for about 3 more minutes to blend the flavors, stirring often. Divide evenly among the 4 baking dishes. Sprinkle the olives, if using, and cilantro over the top of each. Set aside to cool slightly while you roll the crust.
Cut the crust dough into 4 equal pieces, one for each potpie. Lightly flour the rolling surface and rolling pin. Roll one piece of dough to a shape that is 3/4 inch larger than the top of the baking dish. Roll the crust onto the rolling pin and gently unroll it over the filling. Use the tines of a fork to press the dough firmly onto the edge of the dish. Repeat for the remaining 3 baking dishes. Sprinkle some paprika on top, if desired. Then use a pastry brush to brush the top of each crust lightly with milk. Cut two 2-inch-long slits on the top of the crust to release steam while the potpies bake.
Bake for about 30 minutes, or until the crust is lightly browned and the filling is beginning to bubble gently. Protecting your hands with pot holders, put the hot baking dishes on individual plates and serve. Be careful, the insides are hot!
Tip: The potpies can be assembled and frozen before they are baked. Use baking dishes that can safely go from the refrigerator to a hot oven. To freeze, wrap the potpies tightly in plastic wrap and heavy aluminum foil. Refrigerate for at least 1 hour, so that they are cold when they go into the freezer. Freeze for up to 1 month. Defrost the wrapped potpies in the fridge, overnight is fine. Bake at 400 degrees F for 30 to 35 minutes or until the crust is lightly browned and the filling is gently bubbling.
That book sounds good, I think I'll order it. That's an A2k Amazon link above.