Chili Pot Pie

I found a recipe online to try out tonight. I ended up changing it so much, that it looked almost nothing like the original. So, I decided I could call it my own and post it. I did use some of the puree's I had made before but you could leave them out and not notice the difference. It was a hit with my family - I made one larger pan instead of 2 pies (the crust ended up too thick because I didn't divide it out) and had meat left-over. We wrapped the left-over meat in flour tortillas and made burritos for a second meal.

Meat mixture:

1 lb. ground beef

1 cup chopped onion

4 cups fresh spinach torn into bite sized pieces

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

2 (8 oz.) cans tomato sauce

1 can (14 1/2 oz.) stewed tomatoes, undrained

1 pkg. taco seasoning mix

1 tablespoon molasses

1 tablespoon sugar (optional)

1/4 cup orange puree

1/4 cup white puree

Crust (or use your favorite pie crust recipe):

2 1/2 cups unbleached flour

2 cups whole wheat flour

4 tsp. sugar

2 tsp. salt

2 cups cold butter

12 to 14 tablespoons cold water

Directions: In skillet, cook the beef and onion (you could also add green bell pepper at this point) until meat is no longer pink; drain. Stir in remainder of meat mixture ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 20 - 30 minutes.

Meanwhile, combine flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, mixing with fork until dough forms a ball. Divide into fourths; roll each portion into a circle. Cover w/ plastic wrap. Refrigerate for about 30 minutes.
Line two pie plates with pastry. Divide meat mixture between the two crusts. Roll out remaining pastry to fit tops of pies; place over filling. Flute top and bottom crusts together. Cut slits in top. Bake at 400 degrees for 20 min. Reduce heat to 375 degrees; bake 30 to 35 min. or until golden brown. Let stand for 10 - 15 minutes before cutting. Yield: 12 servings