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Open Mexican pies
Open Mexican pies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Prepare the filling while the crust bakes for a delectable and easy-to-make pie.
Ingredients:
  • Olive oil spray
  • 3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 800g beef mince
  • 1 large red onion, coarsely chopped
  • 1 large red capsicum, halved, deseeded, coarsely chopped
  • 1 x 35g pkt taco seasoning mix
  • 1 x 420g can Red Kidney Beans, rinsed, drained
  • 1 x 400g can diced tomato
  • 125ml (1/2 cup) water
  • 62.50 ml chopped fresh coriander
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat the oven to 200°C. Grease ten 150ml-capacity muffin pans with olive oil spray. Cut the pastry sheets into quarters and line the pans with the squares. Chill in the fridge for 10 minutes.
  • Line the pastry bases with non-stick baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove paper and weights or rice, then bake until golden, about 10 more minutes.
  • Heat oil in a non-stick pan over high heat. Brown the mince, breaking up lumps, until it changes color. Add onion and capsicum, cook until onion softens. Stir in taco seasoning until aromatic. Mix in beans, tomato, and water, cook until thickened. Finish by stirring in coriander.
  • Place a pastry case on each serving plate. Fill them with the beef mixture. Finish by adding a dollop of sour cream and a sprinkle of fresh coriander leaves before serving.

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