Mexican Meat Pie
Dive into the bold, comforting flavors of this Mexican Meat Pie—a savory masterpiece that brings together seasoned ground beef, black beans, vibrant red bell pepper, and sweet corn, all simmered with taco spices and wrapped in golden, flaky shortcrust pastry. With a melty layer of cheddar cheese and a touch of fresh cilantro, this hearty pie is guaranteed to be a crowd-pleaser. Perfect for weeknight dinners or casual gatherings, this recipe is easy to prep in just 20 minutes and bakes to bubbly perfection in 40. Serve slices of this irresistible meat pie with a dollop of sour cream or a side of salsa for a truly authentic Mexican-inspired feast!
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Recipe Information
Ingredients
- 500 g ground beef
- 1 medium yellow onion
- 2 cloves garlic cloves
- 2 tbsp olive oil
- 1 large red bell pepper
- 400 g black beans
- 1 cup frozen corn kernels
- 2 tbsp tomato paste
- 400 g diced canned tomatoes
- 2 tbsp taco seasoning
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 cup cheddar cheese
- 2 sheets shortcrust pastry
- 1 large egg
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp fresh cilantro
Instructions
Preheat your oven to 200°C (400°F).
Finely dice the onion and garlic, and chop the red bell pepper into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until translucent.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the red bell pepper, black beans, frozen corn kernels, tomato paste, diced tomatoes, taco seasoning, chili powder, cumin, salt, and pepper. Mix well and let simmer for 10 minutes until the mixture thickens.
Grate the cheddar cheese and set it aside. Chop the fresh cilantro for garnish.
On a lightly floured surface, roll out the sheets of shortcrust pastry, if needed, to fit a 9-inch pie tin.
Line the pie tin with one sheet of pastry, allowing the edges to drape slightly over the edge of the dish.
Fill the pastry-lined tin with the meat mixture, spreading it out evenly. Sprinkle the grated cheddar cheese over the top.
Place the second sheet of pastry on top of the filling, trimming and crimping the edges to seal the pie.
Beat the egg in a small bowl to create an egg wash. Brush the top of the pie with the egg wash to give it a golden finish.
Cut a few small slits into the top of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Remove the pie from the oven and let it cool slightly for 5-10 minutes. Garnish with fresh cilantro before slicing and serving.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 213 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
