Green chili & beef filling (recipe follows)
1 c. (4 oz.) shredded Cheddar cheese
Cream cheese pastry (recipe follows) or 1 unbaked crust for a 9" pie, laid flat
1 lg. egg, beaten to blend

Pour filling into a 9 inch pie pan or dish. If made ahead, cover and chill up until next day; sprinkle with cheese.

On a lightly floured board, roll pastry into a 10 inch diameter round. With a cookie cutter, cut 1 or 2 pieces from center of pastry or unbaked pie crust; reserve cutouts. Lay pastry over filling, fold edges under and flush with pan rim, flute firmly again rim; top with cutouts. If made ahead, cover and chill up to 2 days if filling is fresh, 1 day if filling was made a day ahead. Set pie in a 10 x 15 inch baking pan. Brush pastry and cutouts with egg.

Bake in a 400 degree oven on the lowest rack until pastry is well browned and filling is hot in center, 40-55 minutes. If pastry rim or cutouts darken excessively before center is brown, drape rim and cover cutouts with foil.

If baked pie is made ahead, cool, cover airtight and chill up until next day. Reheat pie, uncovered, in a 350 degree oven until filling is hot in center, 30-40 minutes; lay foil over crust if it begins to darken too much. Spoon from dish. Serves 8 or 9.

Cream Cheese Pastry: In a food processor or bowl, combine 1 1/4 cups all-purpose flour, 1/2 cup 91/4 pound) butter, in chunks and 1/3 cup (about 3 ounce) neufchatel (light cream) cheese. Whirl or rub with fingers until coarse crumbs form. Add 1 large egg; whirl or stir with a fork until dough holds together. Pat into a ball. If made ahead, chill airtight up to 3 days.

GREEN CHILI AND BEEF FILLING:

2 lb. beef skirt steak or boned chuck, trimmed of excess fat, cut into 1" pieces
1 lg. onion, coarsely chopped
2 tbsp. soy sauce
2 cloves garlic, minced or pressed
1 tsp. dry oregano leaves
1 pkg. 910 oz.) frozen corn kernels
1 can (7 oz.) diced green chilies
3 tbsp. cornstarch
3/4 c. regular strength beef broth

Place meat, onion, soy, 2 tablespoons water, garlic and oregano in a 4 to 4 to 5 quart pan. Cover and bring to a boil over medium heat; let simmer 30 minutes. Uncover; boil over high heat until juices evaporate. When meat sizzles, add 1/4 cup water and stir to release browned bits; when liquid evaporates, repeat procedure once. Then add 1 cup water, cover and simmer until meat is very tender when pierced, about 30 minutes. Stir in corn and chilies.

Mix cornstarch with broth. Add about 2/3 of the mixture to meat and stir until boiling. Let cool; stir in remaining mixture. Use to fill pie, preceding.