This is a gluten free vegetarian dish that is sure to satisfy. It is packed with broccoli and cannellini beans with hints of onion and garlic. The cheese keeps it moist and adds the perfect finishing touch for your taste buds. —Dawn Gee
In a bowl mix the hot water and Masa flour. Roll into a ball and wrap in plastic. Let sit for 30 minutes
Divide the ball into two. Between parchment paper roll out the dough
Butter a pie pan and place the bottom crust in the pan. I find it easier to remove the top parchment paper and just flip the bottom one over the pie pan. It will easily remove and pat the crust into the pan.
Cook the Broccoli, set off to side
In a sauce pot over medium heat melt the butter, add the yellow onion and garlic and cook until the onion is soft
Add the cannellini beans, water and Gluten free all purpose flour. Stir until thick.
Remove from heat and stir in the broccoli
Add to the bottom pie crust, add the sharp cheddar cheese and place the top crust over the vegetables
Thinly slice 1 tablespoon butter and evenly place on the crust. Cover with foil
Cook in a preheated 350' oven for 45 minutes. Let cool and enjoy