Spicy Mexican Pie

Spicy Mexican Pie

For the filling:

3 tomatoes, chopped
1 red pepper, diced
1 green pepper, diced
400g sweetcorn
300g red kidney beans
4 sticks celery, sliced
100g peas
1 red onion, finely chopped
1 tsp hot chilli powder
2 TBSP chopped coriander

For the topping:

125g cornmeal (I had none so used wholemeal bread flour instead)
1 TBSP plain flour
Pinch of salt
2 tsp baking powder
1 egg, beaten
6 TBSP milk
1 TBSP corn oil
125g grated cheese (mature cheddar in our case!)

Variation 1 here.

1. Fry all the vegetables together then place in an ovenproof dish.

2. To make the topping, mix together the cornmeal, flour, salt and baking powder. Make a well, add teh egg, milk and oil and beat until you obtain a smooth batter. Spoon over the vegetables and sprinkle with the cheese.

3. Cook in a preheated oven (220 degrees) for 25 minutes.

4. Serve with a tomato and avocado salad.