Friday, 6 August 2010

Taco Pie

I made this for myself and M on Friday. I actually had 2 slices because it was that good! I'm not a big fan of beef but I loved this recipe. This could easily be made into a vegetarian recipe by replacing the beef with mixed beans, black beans and kidney beans would work espescially well.

Taco Pie
Serves: 8

Base:
240 g graham flour, wholemeal
1 pinch of salt
110 g margarine, cubed
90 ml water
Filling:
300 g beef, 85% lean
1 packet taco spice mix
1 tomato
1 small onion
1/2 yellow pepper
75 g sweetcorn
Topping:
50 g creme fraiche, 15% fat (approx 1/2 dl)
150 ml milk
40 g thai sweet chilli
2 tbsp mayo

Preheat the oven to 180 degrees.
Mix the flour and salt together. Add the margarine and use your fingers to press together the mixture until it forms crumbs.
Add the water a little at a time, stirring with a butter knife until the dough binds together. Take care not to make the dough too wet.
Wrap the dough in clingfilm and refrigerate for 15 minutes.
Fry the beef until browned, add taco mix and bit of water so that you get a bit of a thick sauce aswell as flavouring the beef. Remove from pan and add to a mixing bowl.
When the dough is chilled, roll it out and and press it into an pie form. Bake in the oven until hardened into form. This takes approximately 15-20 minutes.
In a small bowl mix together the ingredients for the topping and leave in the fridge until needed.
Slice the tomato thinly and finely chop the onion and yellow pepper.
Mix the onion, yellow pepper and sweet corn in with the beef.
When the pie base is done, remove from the form and place on a silicone mat or lined baking tray.
FIll the pie with the taco meat and flatten out.
Place the slices of tomato evenly over the pie.
Evenly distribute the sweet chilli topping over top and bake in the oven for 15-20 minutes.

343 calories per serving, 20.9 F, 5.4g SF, 30.3g C, 4.5g S, 3.6g Fb, 11.7g P

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