This Mexican vegetarian pie is a flavourful, filling dish that brings together all the best Tex-Mex ingredients under a crisp puff pastry lid. The pie is filled with a mixture of red pepper, courgette, beans, lentils and grated cheddar, which makes it rich in both protein and fibre.
I usually cook the lentils myself – follow the measurements in the recipe. The quantity added is equivalent to a tin of ready-cooked lentils, so you can easily use those instead.
The filling is seasoned with taco seasoning, which gives the pie the authentic Mexican flavour we all love. The puff pastry lid is cut into small pieces, which gives an extra crisp and decorative finish.
It simply tastes so good.
Serve this pie with a dollop of crème fraîche, a fresh salad and perhaps some crunchy tortilla chips on the side to complete the meal.
This recipe works just as well for a weeknight as for a gathering, and is sure to become a favourite with children and adults alike.
Mexican vegetarian pie with a puff pastry lid
Ingredients
- 1 onion, finely chopped
- 1 red pepper, diced
- 1 courgette, diced – approx. 230 g
- 4 cloves garlic, grated or crushed
- 1 sachet taco seasoning
- 4 tbsp tomato purée
- 240 g cooked green lentils (140 g dry weight)
- 1 tin kidney beans
- 1 tin sweetcorn – small tin
- 200 ml vegetable stock
- 150 g cheddar, grated
- 1 roll ready-rolled puff pastry
- Olive oil
- Salt and freshly ground pepper
To finish
- 1 beaten egg, for brushing
- Sesame seeds
Method
- Sweat the onion in a splash of olive oil over a medium heat until soft and translucent.
- Add the red pepper, courgette and garlic and fry for a couple of minutes more.
- Add the taco seasoning, then stir in the tomato purée and heat through for about a minute.
- Add the cooked green lentils, kidney beans, sweetcorn and stock and stir to combine, then fold in half of the cheddar and let it melt into the filling.
- Pour the filling into a pie dish and scatter the remaining cheese over the top.You can also leave it in the pan, if the pan is ovenproof.
- Cut the puff pastry into smaller pieces, – squares, triangles or whatever you prefer, and arrange them over the top of the filling.
- Brush with the beaten egg, sprinkle with sesame seeds and bake the pie in a preheated conventional oven (top and bottom heat) at 200°C for approx. 20-25 minutes.
- Let the pie rest for just under 10 minutes before serving, and serve with ice-cold crème fraîche, a fresh, crisp salad and tortilla chips.
Nutrition
Premium
Rigtig nem og lækker ret – ikke så “vegetaragtig” for de vegetar- forskrækkede
Hej Maria
Åhhh hvor godt at høre – tak 🙂
Nej vel? Man bemærker nemlig ikke at der “mangler” kød da den har masser af volumen 🙂
Warm wishes, Dianna
Vil man kunne lave den dagen før og blot varme den op ?
Hej Mette
Ja sagtens 🙂
Du kan både bage den og opvarme den, eller dukan forberede den og så bage den inden servering 🙂
Warm wishes, Dianna
Virkelig lækker ret , vi tog den uden butterdejs låg
Hej Lars
Hvor er det skønt at høre – tusind tak for din dejlig feedback 🙂
Warm wishes, Dianna
Super lækker tærte, den skal bestemt laves igen.
Hej Susanne
Det er jeg virkelig glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Virkelig en lækker ret. Den kommer fast på mine go to opskrifter
Hej Kirsten
Det er så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Den smager virkelig godt, savner slet ikke kødet. Har også prøvet den med oksekød, også vildt god. 5 stjerner herfra
Hej Lisbet
Det er jeg så glad for at høre – tak 🙂
Warm wishes, Dianna