Taco Pie

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Preheat over to 180 C
1 sheet Woolworths all butter pastry. Spray your pie dish with cooking spray.
700 g lean beef mince
1 1/2 tbsp olive oil
4 spring onions chopped
2 tsp garlic and ginger paste
1 packet 25 g Old El Paso spice mix ( available at PnP ) in Mexican section
1/2 Jar ( 200 g ) Pepperdew Jalapeño tomato & chilli pasta sauce
1 large red chilli chopped
Salt, black pepper and 1 tsp Cayenne Pepper
1 1/2 cups grated mature cheddar cheese
2 diced tomatoes
1/4 shredded iceberg lettuce
Sour cream for garnish
In a large saucepan add olive oil and sauté onion and garlic and ginger paste, add chopped chilli, fry until tender. Add mince meat and brown. Add pkt of El Paso spice and mix into meat. Taste for salt, add black pepper and cayenne pepper. Add Pepperdew Chilli pasta sauce and cook for 2 or 3 mins until bubbling. Remove from stove and cool.
Roll pastry to fit pie dish. Prick and cover with parchment paper. Add rice or beans and bake blind for 7 mins. Add your meat filling and bake further for 15 to 20 mins until pastry is light brown and crispy. Let cool for 5 mins before adding your cheddar cheese, add lettuce, add diced tomato. Garnish with 1 dollop of sour cream, sprinkled with cayenne pepper. Serve with beetroot salad, gherkins and pickled onions.

Tried and Tested and Posted by: Gail Haselsteiner

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