Recipe: Tex Mex Pie

I christened my new pie dish with this Tex Mex Pie it made a really tasty weekend lunch. I made a beef chilli filling on the stove top, poured it into the pie dish and sprinkled cheese on top and then topped with pastry and baked in the oven until golden brown. This pie would work with your favourite beef chilli, the addition of the melted cheese is a nice treat and just one slice is never enough!

TEX MEX PIE

30 minutes stove top

30 minutes in oven

Serves 4

 

500g lean beef mince

1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 red capsicums, halved, deseeded, cut into 1cm pieces
2 tsp chilli powder
2 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/3 cup tomato paste
1 x 420g can red kidney beans, rinsed, drained
1 x 420g can super sweet corn, drained
1 x 400g can diced tomatoes
Handful tasty cheddar cheese, coarsely grated
2-3 Sheets Frozen Puff Pastry, just thawed
1 egg, whisked
Sesame seeds

 

Heat oil in a heavy based pot over medium-high heat.

Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft.

Add the chilli, oregano, cumin and coriander and cook, stirring 1-3 minutes until spices become aromatic.

Add mince and cook, stirring to break up any lumps until the mince changes colour.

Stir in tomato paste, kidney beans and tomato.

Bring to the boil. Reduce heat to medium-low.

Cook, stirring occasionally, for 20 minutes or until the liquid evaporates.

Stir in corn and season with salt and pepper.

Pour mixture into a pie dish.

Sprinkle with cheese.

Top with pastry sheets, cut to fit around edges and press to seal around edge of pie dish.

Brush top of pastry with egg wash and sprinkle with sesame seeds.
Bake at 200 degrees for 20-30 minutes until pastry is golden brown.

Cheesy under the pastry

 

Pastry ready to go into the oven

 

Crisp and ready to eat!

What's your favourite pie recipe?


[All images my own]