Smoky-Spicy Tamale Pies

Smoky-Spicy Tamale Pies (Adapted from CL)

For the filling

1 teaspoon canola oil
4 ounces ground turkey
1/2 cup chopped onion
1/2 cup corn kernels, thawed if frozen
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground chipotle chile pepper
salt and fresh ground black pepper
1 cup canned red kidney beans, rinsed and drained
14.5 ounce can fire-roasted tomatoes with green chiles

For the topping

1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup milk
1 large egg white, lightly beaten

To prepare the filling

Preheat oven to 375 degrees.

In a large skillet, heat oil over medium-high. Add turkey and cook until browned, stirring to crumble. Stir in onion, corn and garlic - sauté 2 minutes. Stir in chili powder, cumin and chipotle - season with salt and fresh ground black pepper. Cook, stirring, for about 30 seconds. Stir in beans and tomatoes - cook 1 minute to heat through. Evenly divide the turkey mixture between 3 1-cup ramekins coated with cooking spray.

To prepare the topping

In a medium bowl, whisk together flour, cornmeal, baking powder and salt.

In a small bowl, whisk together milk and egg white - pour into the dry ingredients and stir just until combined. Evenly divide topping between the 3 ramekins - place ramekins on a baking sheet. Place into the oven and bake until the filling is heated and the crust is lightly browned, about 12 to 15 minutes. Remove and let cool slightly before serving.

Makes about 2 to 3 servings.

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