Mexican beef pie with a puff pastry lid
Recipe for a Mexican-spiced beef pie with cheddar and a puff pastry lid.
Servings 4 people
Calories 904kcal
Ingredients
- 1 onion, finely chopped
- 400 g minced beef
- 3 cloves garlic, finely chopped
- 5 slices pickled jalapeños, finely chopped - adjust to taste
- 2 peppers, cut into small dice
- 1 sachet taco seasoning - or 3 tbsp homemade, click here
- 3 tbsp tomato purée
- 1 tin kidney beans
- 200 ml beef stock
- 200 g cheddar, grated
- 1 roll puff pastry
- 1 egg, beaten - for glazing
To serve
- Fresh jalapeños, finely chopped
- Crème fraîche
- Fresh salad
- Tortilla chips
Instructions
- Heat a frying pan or saucepan and sweat the onion in a splash of oil until soft and translucent.
- Add the mince and brown it well.
- Add the garlic, jalapeños and peppers, and season with salt and pepper.
- Add the taco seasoning and stir well, then stir in the tomato purée and cook for about a minute.
- Add the stock and the beans, heat through and finally stir in half of the cheddar.Season to taste with salt and pepper - and more jalapeños if you like.
- Pour the meat sauce into an ovenproof dish or pie dish - or leave it in the pan if it can go in the oven.
- Scatter the rest of the cheddar over the top, cut the puff pastry into smaller pieces, – squares, triangles or whatever you prefer, and lay them on top of the filling.
- Brush with the beaten egg and bake the pie in a preheated conventional oven (top and bottom heat) at 200°C for about 20-25 minutes.
- Let the pie rest for just under 10 minutes before serving, then serve with ice-cold crème fraîche, a fresh, crisp salad and tortilla chips.
Nutrition
Calories: 904kcal | Carbohydrates: 56g | Protein: 40g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 3024mg | Potassium: 1154mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3175IU | Vitamin C: 66mg | Calcium: 440mg | Iron: 9mg