10 x 10
10 2 hd swings x 2 sets
5 R/ 5 L x 2 sets
5/5 + 10 2 hd sw x 2 sets
5/5 x 1 set
10 2 hd sw x 1 set
100 swings, 5 minutes
Over the past couple of weeks I've made a few batches of chutney using the pineapple guavas Meg brought me from her tree. I've made chutneys in the past, mostly serving them with cheese and crackers, but there are only so much cheese and so many crackers a person can eat! Chutney freezes well, and I am saving some for another time, but I wanted to figure out more ways of eating/using it.
I can't quite remember now how I came up with the idea of using the chutney in a savory pie, similar to an empanada, using ground beef, and a vegetarian option using sweet potatoes and black beans, but somehow I did! Like practically every recipe I come up with the process evolves from the original idea.
The original idea was making a top and bottom pastry crust, filling one with ground beef and chutney, and the other with roasted sweet potato, black beans and chutney....but I found a bottom and top crust was too much pastry, and that equals too many calories per serving! So I started thinking about how to get rid of the bottom crust....ah, sweet potato! So I ended up combining both versions together. I layered sliced sweet potato on the bottom, added my browned ground beef (and onion), black beans, then spread the chutney over that, and topped the pie with a pastry crust.
I wasn't 100% that all of these flavors were just my own crazy tastes so I gave my training partners each a slice to take home and report back! Everyone said it was pretty good, and it was Deepika that called it "Man Pie"! (maybe because of the meat?) So there you go, the name sticks!
1 med sweet potato (yam) sliced thin
1 lb ground beef cooked with 1/2 diced onion, drained of fat and cooled
1 c. black beans (if using canned, drain and rinse)
1 c. chutney (you an use store bought Mango chutney)
1 Pillsbury Pie Crust, the one find already made in the refrigerator section that you simply unroll (shhhh, I won't tell if you don't tell!)
1 egg to brush on top of the pastry
Bake in a 375 degree oven for 45-55 minutes until the top crust is golden and crisp. Enjoy!
PS one of my favorite secret cooking "cheats" is Pillsbury all ready made pie crusts that you unroll out of the package! I happen to make an awesome homemade pastry but what I lack in time is only second to my lack of counter space to use my rolling pin! Besides, I promise, no one will ever question if it's a store bought crust because you can still make the edges the way you like and design the top steam holes in your own pattern :) What's your secret cooking "cheat"?
pps...do I have to remind you to season (salt) each ingredient? The sweet potato (after you layer it), when you cook the beef, and to the black beans after you rinse them.