CHILLI NACHOS PIE

This is what my friend Mary-Ann would call Deja-Food.  I never like the idea of wasting food but having the same meal twice in a week isn't something I always look forward to, but, if you dress it up as something different, well it's not the same, is it?

This was born from having chilli and rice and some tortilla chips on the side.  I used the left over chilli to fill a pastry case then topped it with the remaining tortilla chips and finished with grated cheese.

If you don't have left overs I've added the recipe I used in my children's cookery classes for a mild chilli which you can of course adjust the spice on to your own taste.  Alternatively fill the pastry with a couple of tins of mixed chilli beans available in most supermarkets.

1 tbsp Oil
1 Onion chopped
1 Clove Garlic crushed
400g Minced Beef
2 tsp Ground Coriander
1 tsp Smoked Paprika
2tsp Chilli Powder
400g Tin Chopped Tomatoes
400g Tin Kidney Beans
Small Bunch Fresh Coriander

250g Shortcrust Pastry
100g Tortilla Chips
50g Cheese grated

Use the pastry to line a deep 9" loose bottom flan tin, cover with parchment and baking beans and bake blind at 180C for 15 minutes.  Remove the beans and parchment and bake for a further 5-8 minutes to finish it off.

Make the chilli by frying the onion in the oil.  When they become translucent add the garlic and cook for a further 2 minutes, be careful not to burn the garlic.  Now add the minced beef and spices and cook till the meat is browned. Next stir in the tomatoes and kidney beans and cook till it's bubbling.  Leave to simmer for 10 minutes on a low heat then finish by stirring in the fresh coriander.

Pour the chilli into the cooked pastry shell and cover with the tortilla chips.  Sprinkle on the cheese and pop back in the oven for a few minutes till the cheese melts.  serve with a blob of sour cream.