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Beef Taco Pies with Sour Cream

Traditional pies with a Mexican take!
8
25M
25M
50M

Enjoy these pies for lunch or dinner!

Ingredients

Method

1.

Grease eight holes of 2 x 6-hole Texas muffin pans (3⁄4-cup capacity).

2.

Heat oil in a large, deep frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft.

3.

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.

4.

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.

5.

Cut two of the pastry sheets into eight equal squares. Line prepared holes with pastry. Divide beef mixture evenly among pastry cases.

6.

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.

7.

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.

8.

Serve pies with sour cream and extra salsa. Garnish with coriander leaves.

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