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Mexican beef and bean pies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Kid-friendly beef pies with colorful veggies.
Ingredients:
  • 18.20 gm olive oil
  • 200g lean beef mince
  • 250.00 ml frozen peas, corn and capsicum mix
  • 425g can mexe-beans, drained
  • 4 sheets frozen puff pastry, partially thawed (see note)
  • 77.55 gm reduced-fat sour cream
  • 1 large avocado, mashed
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Add the mince and cook for 3 to 4 minutes until browned, breaking it up with a wooden spoon. Add frozen vegetables and cook for 4 minutes, stirring occasionally. Then stir in the beans and season with salt and pepper. Transfer to a large plate and allow it to cool for 10 minutes before serving.
  • 1. Preheat the oven to 220°C/200°C fan-forced and line 2 large baking trays with baking paper. 2. Cut out 2 x 8cm circles and 2 x 10cm circles from each pastry sheet. 3. Spread 1 teaspoon of sour cream on the small pastry circles. 4. Top each small pastry circle with 18 grams of beef mixture. 5. Place a large pastry circle over the beef and press the edges together to seal using a fork. 6. Place the assembled pastries on the prepared baking trays. 7. Brush them with the remaining oil.
  • Bake until golden and puffed, for about 15 to 20 minutes. Serve pies with avocado and the rest of the sour cream.

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