Mini Hominy Pot Pies

Mini Hominy Pot Pies are Mexican-inspired pot pies filled with a delectable butternut squash, hominy, and kidney bean filling. The pies are topped with  thin tortilla strips that crisp up perfectly during baking.  If you've never used hominy before it's a type of maize (often used in Hispanic recipes) that provides a tasty texture and flavor to the pie filling. You can normally find canned hominy in the Hispanic section of supermarkets but if not, just substitute an equal amount of canned beans. This is a slight modification of a recipe from EatingWell.com. The original recipe is for a full sized pie, but mini pies allow for a smaller serving size and a shorter bake time plus they're just adorable!

Mini Hominy  Pot Pies

Gluten Free 

Makes 4 Mini Pies (Serves Two)
Click Here for Printable Recipe

Ingredients--

Filling: 

2 cloves garlic, minced 

1/2 of a jalapeno pepper, finely minced (seeded if you want less heat)

5-6 oz (about 1 cup) butternut squash, peeled, seeded and diced 

1 tsp. paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

dash of ground cinnamon

dash of ground cloves

3/4 cup crushed tomatoes

1/3 cup vegetable broth or reduced-sodium chicken broth

4 oz (1/2 cup) canned kidney beans

4 oz (1/2 cup) canned yellow or white hominy,

Salt & freshly ground pepper to taste

Topping:

2 teaspoons extra virgin olive oil

2 (6 inch) corn tortillas

1.  Preheat oven to 400°F. Spray (4) mini pie plates with nonstick spray.

2. To make filling: Spray a medium  skillet with nonstick spray and heat over medium low heat. Add garlic and jalapeño and cook, stirring, 1 minute more.

3. Add squash to pan, then stir in spices (paprika, cumin, oregano, cinnamon and cloves). Saute until fragrant and squash is coated in spice mixture, about 30 seconds.

4. Stir in tomatoes and broth, then raise heat to high and bring mixture to a low boil.

5. Reduce heat to medium low and cover pan. Let filling simmer for 8-10 minutes, or until squash is just tender.

6. Add beans and hominy to filling mixture. Taste and season with salt and pepper.

7. Divide filling evenly between the prepared pie plates. Place all 4 pie plates on a rimmed baking sheet and set aside.

8.To make topping: Brush each tortilla both sides with 1 teaspoon of olive oil. Lay tortillas flat and cut into thin strips.

9.  Scatter the tortilla strips between the mini pies.

10. Carefully transfer baking sheet with pies to the oven and bake until the tortillas begin to turn golden brown and the filling starts to bubble, 10-12 minutes.

Nutrition Information--approximately 280 calories per serving (2 Mini Pot Pies)