Mexican Pies

These little beauties turned out a treat, we will be having these regularly from now on! This recipe will make about 16 individual pies. Hungry people will need 2 or 3 🙂

The Crust

  • 1 Cup Plain Flour (Substitute a gluten free flour such as soy or potato to make it safe for celiacs)
  • 1/4 Cup Polenta
  • 90g Butter, Chopped
  • 2 Tbsp Ice Water

The Filling

  • 2 x 440g Can Red Kidney Beans
  • 1 Jar Taco Sauce
  • 1.5 Cups Grated Cheese
  • 1 440g Can Corn Kernels, drained
  • 4 Tbsp Tomato Paste

Option Topping

  • Avacado
  • Sour Cream

Preheat your oven to 160/180 degrees (180 if it’s not fan forced).

This is pretty simple; Mix the crust ingredients adding water carefully until it gets to a good consistency; Grease a muffin tin and line the inside of each muffin hole with a layer of crust;

You’ll want to bake the crusts in the oven for about 10 minutes before you put the filling in;

Make the filling by simply mixing all the filling ingredients together; Once the crusts have been partially baked, take them out of the oven and put the filling into them;

Pop them back in the oven for another 20 minutes, and they are good to go! If you want to add something a little extra, put a small dollup of sour cream and a slice of avocado on top of each pie!

I’m working on a recipe for home made taco sauce, so when that’s up on the site I’ll amend this recipe. Until then, just buy a jar from the supermarket.

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