Think tamale pie - but different.
Tamale pie usually have a mush layer pressed around a casserole. That is the main difference here is making pancakes instead of mush.
The pancake batter is basically a pate de choux. Or at least it starts out that way. This is the basis for fabulous things like cream puffs and eclairs.
I am sure there are many savory recipes that start with a pate de choux, but I have never made one before.
Adding the cheese was a nice touch. It gives you just a hint of the cheddar flavor in the pancakes.
They do puff a little bit when you are frying them. So you can make them fairly flat and still get some presence in the final dish.
The meat filling is very similar to other tamale pie fillings I have made.
I think the corn was a nice touch though. It added a little color and a little crunch.
The casserole was actually quite tasty. The pancakes give the filling some heartiness. It is almost like having a thick tortilla in the middle of the filling.
It does take some time, with making the pancakes. But, I do think it is worth the effort.
CHILI PIE CASSEROLE
3/4 Cup Water
2 Tablespoons Butter
1 Cup Flour
1/2 Cup Sharp Grated Cheese
1 Teaspoon Salt
1/4 Teaspoon Paprika
2 Eggs
5 Tablespoons Oil
1 Cup Chopped Onion
1 Cup Chopped Bell Pepper
1 Clove Garlic, Minced
3/4 Pound Hamburger
24 Ounces Tomato Sauce
4 Ounces Sliced Mushrooms
1 Can Corn, Undrained
1/2 Cup Chopped Olives
1 Tablespoon Chili Powder
3/4 Teaspoon Salt
1/2 Cup Sharp Grated Cheese
Put water and 2 tablespoons butter in a pan and bring to a boil. Add flour and stir vigorously with a fork until a ball of dough is formed. With a fork, knead in 1/2 cup cheese, 1 teaspoon salt, paprika, and eggs. Refrigerate for one hour. On floured wax paper, form into 12 thin pancakes with floured fingers. Cool. Brown in a skillet with 3 tablespoons oil. Drain on paper towels. In remaining oil sauté onion, bell pepper, garlic and hamburger. Stir in 3 tablespoons flour and add tomato sauce, mushrooms, corn with liquid, olives, chili powder, and salt. Bring mixture to a boil, then place in layers in a large casserole, alternating with layers of pancakes. Top with remaining cheese. Bake in a 350 degree oven for 30 minutes.
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