1. Preheat oven to 180°C (350°F).
2. Heat olive oil in a large pan.
3. Add spring onions, garlic and ginger paste, and chopped red chili. Cook until soft.
4. Stir in the ground beef and brown it.
5. Sprinkle in the spice mix and stir well.
6. Add salt, black pepper, and cayenne pepper to taste.
7. Pour in the Peppadew pasta sauce and let it bubble for 2–3 minutes.
8. Then take it off the heat and let it cool slightly.
9. Roll out your pastry to fit your pie dish.
10. Prick the base with a fork, line with parchment paper, and weigh it down with dried beans or rice.
11. Bake for 7 minutes.
12. Spoon the meat into the pastry shell.
13. Bake another 15–20 minutes, or until the pastry is golden and crisp.
14. Let the pie sit for 5 minutes.
15. Then top with grated cheese, shredded lettuce, and chopped tomato.
16. Finish each slice with a dollop of sour cream and a pinch of cayenne pepper.
17. Serve it with beetroot salad, gherkins, or pickled onions for a sharp, tangy contrast.

Why You’ll Love This Taco Pie

It’s got all the flavors of a loaded taco, but wrapped in a buttery, flaky pastry. The spice mix and jalapeño sauce bring heat, while the cheese and sour cream keep it balanced. It’s hearty, easy to throw together, and just different enough to feel special. Great for dinner, leftovers, or even a casual get-together.