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Spicy Mexican pork pie
Spicy Mexican pork pie
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Spicy Mexican twist on classic pork pie.
Ingredients:
  • 600g piece pork scotch fillet, cut in half crossways
  • 32.00 gm brown sugar
  • 2 tsp Mexican chilli powder
  • 1 medium red onion, finely chopped
  • 1 small red chilli, finely chopped
  • 400g can red kidney beans, drained, rinsed
  • 2 x 125g cans corn kernels, drained, rinsed
  • 400g can chopped tomatoes with roasted capsicum
  • 82.50 ml chopped fresh coriander leaves
  • 5 sheets filo pastry
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Place the pork in a heavy-based, flame-proof casserole. Rub it with sugar and half of the chilli powder. Pour in 2 cups of cold water. Bring to a boil on the stovetop, then cover and transfer to the oven to bake for 2 hours, turning halfway through.
  • Take out the pork from the oven and discard cooking liquid. Using 2 forks, shred the pork and set it aside. In a saucepan over medium-high heat, warm up oil. Sauté onion, chili, and the rest of the chili powder for 5 minutes until onion is softened. Add beans, corn, tomato, and shredded pork. Cook and stir for 5 minutes until heated through. Remove from heat and mix in coriander.
  • Spread the mixture into a 6 cup-capacity baking dish. Cut each filo sheet into 8 squares, scrunch them up, and arrange over the filling. Spritz generously with oil. Bake for 10 to 15 minutes until the pastry is beautifully golden and crisp. Serve and enjoy!

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