Serves: 8
Time: 50 minutes

Ingredients

1 frozen puff pastry sheet (half of a 17.3-oz. package), thawed
2 tbsp. milk
1/3 cup shredded cheddar cheese
3 zucchini (1 lb. total)
1 onion (1/2 lb.)
2 canned chipotle chiles
1 tsp. olive oil
1 tsp. cumin seeds
2 cans (14.5 oz. each) stewed tomatoes with Mexican seasonings
1 can (14.5 oz.) yellow hominy, rinsed and drained
1 package (about 2 lbs.) cooked boned beef pot roast with gravy
2 tbsp. cornstarch

Directions

1. Unfold pastry on a lightly floured board. If necessary, roll out or cut pastry to fit snugly inside top of a shallow 3-qt. casserole (9 by 13 in.). Transfer pastry to a 12- by 15-in. nonstick baking sheet. Cut through pastry in several places to make a decorative pattern. Brush lightly with milk and sprinkle evenly with cheddar. Cover with plastic wrap and freeze.

2. Preheat oven to 425°. Rinse zucchini and trim ends; cut into 3/4-in. chunks. Peel onion and cut into 3/4-in. chunks. Discard chipotle chile stems; for less heat, also remove veins and seeds. Chop chiles.

3. Uncover pastry and bake until golden brown, 10 to 15 minutes.

4. Meanwhile, pour oil into a 5- to 6-qt. saucepan over high heat. Add zucchini, onion, and cumin and cook, stirring often, until vegetables are lightly browned, 7 to 9 minutes. Add tomatoes, including juice, and hominy and bring to a boil.

5. Discard any fat from pot roast and sauce. Scrape gravy from beef and reserve. Cut beef into 3/4-in. chunks.

6. Add beef and gravy to saucepan and mix; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until beef is hot, 7 to 9 minutes. Add chiles. In a small bowl, mix cornstarch and 3 tbsp. water. Add to pan and stir until boiling.
7. Pour mixture into a warmed shallow casserole. Set pastry on top and serve immediately.

PER SERVING 488 cal., 44% (216 cal.) from fat; 27 g protein; 24 g fat (6.9 g sat.); 38 g carbo (4.3 g fiber); 1,142 mg sodium; 66 mg chol.

Serve with Scott Harvey Zinfandel 2006 (Amador County)