Name: Mexebeef pies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 tablespoon vegetable oil; 1 onion, coarsely chopped; 1 capsicum, seeded, chopped; 500 gram beef mince; 2 tablespoon tomato paste; 1 tablespoon plain flour; 1 teaspoon chilli powder; 1 125g can kidney beans, drained, rinsed; 1 125g can corn, drained; 1/2 cup beef stock; 1/4 cup tomato salsa, plus extra, to serve; 3 sheets frozen ready-rolled shortcrust pastry, just thawed; 1/2 cup grated tasty cheese; 3 sheets frozen ready-rolled puff pastry, just thawed; milk, to glaze; sour cream, to serve

Ingredients

1 tablespoon vegetable oil

1 onion, coarsely chopped

1 capsicum, seeded, chopped

500 gram beef mince

2 tablespoon tomato paste

1 tablespoon plain flour

1 teaspoon chilli powder

1 125g can kidney beans, drained, rinsed

1 125g can corn, drained

1/2 cup beef stock

1/4 cup tomato salsa, plus extra, to serve

3 sheets frozen ready-rolled shortcrust pastry, just thawed

1/2 cup grated tasty cheese

3 sheets frozen ready-rolled puff pastry, just thawed

milk, to glaze

sour cream, to serve

Method

1.Heat half the oil in a large saucepan on medium. Saute onion and capsicum 3-5 minutes, until softened.

2.Add mince; cook 4-5 minutes, until well browned, breaking up any lumps with the pack of a spoon as it cooks.

3.Stir in tomato paste, flour and chilli powder; cook, stirring, 1 minute. Add beans, corn, stock and salsa. Bring to the boil, stirring. Reduce heat to low; simmer 5 minutes.

4.Preheat oven to hot, 200°C. Lightly grease six 12cm pie dishes. Cut six 16cm rounds from pastry and press into pie dishes, using scraps to fill gaps.

5.Divide filling among cases. Sprinkle with cheese.

6.Cut six 13cm rounds from puff pastry. Place over filling, pressing edges together to seal. Brush with milk. Bake 20-25 minutes, until puffed and golden. Serve with sour cream and extra salsa.

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Ingredients

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