1 tblsp olive oil
1 onion, finely chopped
500g beef mince
30g sachet taco spice mix
400g can red kidney beans, drained, rinsed
300g jar mild tomato salsa
125g can corn kernels, drained
1⁄2 cup water
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Sour cream, to serve
Extra tomato salsa, to serve
Coriander leaves, to garnish
Grease eight holes of 2 x 6-hole Texas muffin pans (3⁄4-cup capacity).
Heat oil in a large, deep frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft.
Add beef. Cook, stirring to break up mince, over a high heat for about 5 minutes, or until browned. Add spice mix. Cook, stirring, for 1 minute.
Add beans, salsa, corn and water. Bring to boil. Gently boil for about 4 minutes, or until slightly thickened. Transfer to a large bowl. Cool.
Cut two of the pastry sheets into eight equal squares. Line prepared holes with pastry. Divide beef mixture evenly among pastry cases.
Using an 81⁄2cm round pastry cutter, cut out eight rounds from remaining pastry. Place on beef mixture. Fold over corners to seal. Brush tops with egg.
Cook in a hot oven (200C) for about 25 minutes, or until golden brown and pastry is crisp. Remove from oven. Stand for 5 minutes. Remove from pans.
Serve pies with sour cream and extra salsa. Garnish with coriander leaves.
This recipe originally appeared on New Idea Food