Pie, Pie, Pie……..
Chocolate Chilli Pie with a Cornbread Crust
I am a PIE LOVER – pies are the ultimate comfort food for me, whether they be the light, fragrant pies of summer, or the rustic, rich pies of winter, anything with a crust gets my vote of approval. The crust can be flaky, hot water, rough puff, short, cheesy, suet or made with potatoes……they can sport a double crust or single crust, either way they will be coveted and loved by me and mine. And, when a pie is made with leftovers, as many of my pies are, they assume a thrifty personality as well as being a cinch to make. Favourite pies of mine comprise:
But to get back to TODAY’S pie, which is my latest pie creation, it’s a “two recipe” recipe actually, a combination of chilli and cornbread, a Chocolate Chilli Pie with a Cornbread Crust. This pie recipe shares a recipe for my very popular chocolate chilli con carne, as well as a Mexican themed pie crust of cornbread – the result is a spicy, meaty pie filling with a fluffy, light cornbread crust that soaks up some of the chilli juices as it cooks…….it’s already proved to be a very successful and popular recipe in the Lavender and Lovage household. You CAN use leftover chilli if you like. but DO try my recipe for chocolate chilli if you have time, as it’s such a wonderfully rich mixture.
I am rather pleased with my recipe for Chocolate Chilli Pie with a Cornbread Crust – and next time I make it and I am considering making it in individual pie dishes for the freezer…..I’m also going to experiment with a “rolling cornmeal pie dough”……maybe like a normal shortcrust pastry recipe but with cornmeal added……it’s because I want to test drive my new personalised rolling-pin, see below, that I was sent as part of the #HiggidyRecipeHunt contest and in order to aid my pie creation! As well as the rolling-pin, I was also sent an enamel pie tin, a blackbird pie funnel, an apron and a supermarket voucher.
If you fancy a REAL autumnal feel to this pie, then look no further than my recipe for Bonfire Chilli with Beef, Chocolate and Pumpkin, which would also make a FABULOUS pie filling with the cornbread crust.
And, if you want an even more authentic Mexican feel, then I also have a recipe for “Hillybilly County Fair” Cornbread, which would also make a tasty pie crust topping.
However, if you are happy to make my latest recipe and my #HiggidyRecipeHunt entry, then the recipe is shared below, and you can also print it with or without the photo. That’s all for today, things to look out for on Lavender and Lovage over the next week are my latest recipes and travel posts for:
Spiced Runner Bean Pickle
Roast Chantenay Carrot Medley with Pomegranate Molasses and Garlic
My Suffolk Food Safari:
Street Food and Sky High Food in Singapore:
Figgy’s Christmas Pudding Giveaway:
Plus, many more recipes and events! Have a great Sunday evening, see you soon, Karen