- 3 tablespoons olive oil
- 2 pounds ground dark-meat turkey
- 1 large onion, finely chopped
- 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
- 1 tablespoon ground cumin
- Coarse salt and ground pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups fresh (from 6 ears) or thawed frozen corn kernels
- Cornmeal Crust (http://www.marthastewart.com/261104/cornmeal-crust)
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
- Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
- Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
- Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.
To freeze this dish, do not add cheese in step 3. Let pies cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months. To cook small pies: Remove plastic wrap from frozen pies, and cover with foil; bake 45 minutes. Remove foil, top with cheese, and bake 30 minutes more. To cook large pies: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.