I haven't made this for years but was reminded about it whilst browsing Instagram for some inspiration for dinner last night. A super easy and tasty recipe given to me by my sister many years ago which I've tweaked ever so slightly.
Taco pie
Pastry
100g margarine
2dl plain flour
2 tbsp water
1 tbsp-ish grated parmesan cheese
Filling
500g mince meat
1 bag of Old el Paso Taco mix (leave out the water)
1 pot of creme fraiche
Tomatoes to garnish
Green or red chilli to taste
Grated cheese, I use cheddar
Preheat oven to 200 C
Mix all the ingredients together for the pastry. Let it rest in the fridge for about 30 minutes. Roll it out and cover a 24 cm pastry tin, I use a fluted one, with a loose base. Blind bake, ideally with baking beans, in the middle of the oven for about 10 minutes.
Whisk an egg and brush the pastry case and put back in the oven for about 2 minutes.
Fry the mince by adding a little at a time so you don’t get any excess liquid and mix in the taco mix. Put the mince in the pie shell.
Mix the crème fraiche and chilli’s and put on top of the mince. You choose how spicy you want this to be.
Top with grated cheese and decorate with the tomatoes.
Place in the middle of the oven for about 25 minutes.
Let it rest for a few minutes before removing it from the tin and place on a serving dish.
Serve with a side salad of your choice.
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