Vegetarian Tamal Pie


In a baking dish, mix through the red onion, butternut squash and chipotle sauce.  Place in a pre-heated oven at 200°C oven and cook for about 25 minutes, until veggies soft and browned.  Remove from oven (leave oven on for later) and let sit.
In a frying pan, sauté the garlic in 1 Tbl oil and then add the spring onion and courgette.  After a minute, add the corn and coriander until cooked through and then take off heat.
Combine all of the dry ingredients for the crust and mix through.  Add the vegetable stock and 3 Tbl oil and whisk until you have the consistency of wet cookie dough.
Grease one large baking dish (or two smaller ones – this is what I did) and  spread ½  of the masa dough along the bottom.  Spoon on ½ of enchilada sauce and then sprinkle on the pinto beans.  Add all of the roasted and sautéed vegetables and then sprinkle through feta and ¾ of the tasty cheese. Spoon on the rest of the enchilada sauce and then spread on top the rest of the masa dough. Sprinkle the remaining tasty cheese on top.
Cover dish with tin foil and place into a larger baking dish that has a few inches of water along bottom. Now cover both dishes in foil again and bake in the oven for 50-55 minutes so that the masa can steam.  Remove foil and fan grill for about 5 minutes to let the cheese on top brown.
Remove from the oven and let sit for 5-10 minutes to settle.  Serve with guacamole. Easily feeds 4.
Vegetarian Tamal Pie
Steaming the pie creates the true flavour of a tamal
2 cups Tio Pablo Masa Harina
2 cups vegetable stock, warmed
1 tsp baking powder
4 Tbl sunflower oil
1 tsp salt
1 jar, Tio Pablo Enchilada sauce
2 Tbl La Morena Chipotle sauce (Salsa Picante)
½ cup cooked pinto beans (canned okay)
1 cup butternut squash, diced
1 small red onion, sliced
1 courgette, sliced
½ cup green spring onion, chopped
½ cup fresh coriander, chopped
3 Tbl corn kernels (frozen okay)
1 clove garlic, minced
½ cup tasty cheese, grated

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