Chilli Con Carne Cheese Pie with Jalapeño (Mexican × New Zealand)

Method

1. Heat the oil in a 24 cm frying pan over medium-high heat and cook the chopped onion for 3 minutes. Add the mince and break it up, cooking for 7 min in total until no pink remains and some bits are browned.

   Add in this stepVegetable oil 1 tbspOnion ½Beef mince 260 g

   medium-high heat

2. Add the chopped garlic, cumin, smoked paprika, chilli powder and oregano and stir for 30 seconds to wake up the spices (don't let them burn). Stir in the tomato paste for 1 minute, then add the crushed tomatoes, beans and salt. When it bubbles, turn down to medium-low heat and simmer for 12 min. It should be thick enough that a spoon dragged across the bottom leaves a trail that doesn't fill straight away.

   Add in this stepGarlic cloves 1Ground cumin 1 tspSmoked paprika ¾ tspChilli powder ½ tspDried oregano ½ tspTomato paste 2 tspCanned crushed tomatoes 120 gCanned red kidney beans, drained 80 gSalt ½ tsp

   medium-low heat

3. Spread the filling on a wide plate and cool for 20 min. Meanwhile thaw the pastry and heat the oven to 200 °C with an empty baking tray inside.

4. Lightly oil 2 × 12 cm pie tins and line them with circles of shortcrust 4 cm wider than the tins. Fill with the cooled chilli, add the jalapeños and pile on the cheddar. Brush the rims with egg, cover with puff pastry and seal with a fork. Cut two slits and brush with egg.

   Add in this stepFrozen ready-rolled shortcrust pastry 220 gPickled jalapeño slices 8Grated cheddar 60 gEgg (for egg wash) 1Frozen ready-rolled puff pastry 140 g

5. Bake on the hot tray in the oven at 200 °C for 25 min, until the lids are puffed and deep golden and the bases golden. Rest for 5 minutes.

   oven

6. Turn out and serve each pie with a spoonful of sour cream. A few coriander leaves or a wedge of lime are good additions.

   Add in this stepSour cream 2 tbsp