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1
For the dough: Add the flour, baking powder, salt and butter into the bowl of a food processor, put the lid on and pulse a few times until the mixture resembles coarse crumbs.
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2
Do not over mix.
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3
Add the chives and cheddar cheese and pulse once or twice just to combine.
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4
With the machine running, add the ice water through the feed tube until a dough ball forms.
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5
Wrap dough in a sheet of plastic and refrigerate for at least one hour.
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6
For the filling: In a large skillet or pan over medium heat, brown the beef and onion along with the taco seasoning and garlic powder.
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7
When browned, remove the beef mixture from the pan and set aside.
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8
Add the butter to the pan and melt.
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9
Add the flour and whisk together on low heat.
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10
Slowly whisk in the milk until it thickens slightly.
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11
Whisk in the cheese until it starts to melt.
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12
Add the beef mixture to the cheese sauce, mix it in and remove from the heat.
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13
Add salt and pepper as needed.
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14
For the assembly: Preheat oven to 350 F.
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15
Remove about a quarter of the dough ball and set it aside.
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16
Roll out the remaining 3/4 of the dough so that it fits into a deep dish tart pan.
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17
(You can also use a regular tart pan or pie pan but you will have more leftover dough.)
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18
Carefully move the dough into the pan and press to cover the bottom and sides.
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19
To form a nice edge, roll your rolling pin over the edges of the tart pan and the excess will fall away.
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20
Using a fork, prick a few holes in the bottom of the dough, line it with aluminum foil and add pie weights or dried beans.
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21
You will need to blind bake the dough so put it into the preheated oven for 30 minutes.
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22
Remove it from the oven and allow to cool slightly but leave the oven on.
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23
Remove the weights and foil and add the beef mixture into the crust.
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24
Roll out the remaining dough and cut strips to lay over the top (see photo).
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25
Bake for an additional 30 minutes.
