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 🙂
- 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
- 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
- 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.