Chili Beef Pies With Cornbread Topping

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 12 oz ground beef
• 1 tsp chili powder
• 1 tbsp flour
• 1 jar (12 oz) chunky mild salsa
• 1/2 cup chicken stock
• 2 None refrigerated pie crusts
• 1/2 cup cornmeal
• 1/2 cup self-rising flour
• 1 cup coarsely grated Cheddar cheese
• 2/3 cup buttermilk
• 1 None egg, lightly beaten
• 1 tbsp butter, melted

1. Heat oil in large skillet on medium-high heat. Cook onion, stirring, until soft. Add beef; cook, stirring, until browned. Add chili powder; cook, stirring, until fragrant. Stir in flour, salsa and stock; bring to the boil, stirring. Reduce heat to low; simmer, uncovered, 10 mins. Season to taste. Cool.
2. Preheat the oven to 400u0b0F. Grease four 1-cup round pie tins. Lightly roll out pie crusts on floured surface. Cut four 6 1/2-inch rounds from pastry, joining scraps as needed. Lift pastry into tins; pressing into bottoms and sides. Trim edges; prick bottoms with fork. Refrigerate 20 mins. Bake 10 mins. Cool.
3. Combine cornmeal, flour and 2/3 cup of the cheese in medium bowl. Stir in combined buttermilk, egg and butter.
4. Divide beef mixture among crusts. Spoon cornmeal mixture onto pies. Sprinkle the tops with remaining 1/3 cup cheese. Place pie tins on baking pan.
5. Bake about 20 mins or until lightly browned. Cool 5 mins before serving.

olive oil, onion, ground beef, chili powder, flour, salsa, chicken stock, cornmeal, flour, cheddar cheese, buttermilk, egg, butter

Taken from recipes-plus.com/api/v2.0/recipes/36593 (may not work)