Inside-out meat and chilli bean pie

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Inside-out meat and chilli bean pie
Inside-out meat and chilli bean pie
The inside of an inside-out meat pie
Servings:Serves 6 to 8 people with side dishes
Calories per serving:531
Ready in:1 hour 40 minutes
Prep. time:40 minutes
Cook time:1 hour
Difficulty:Difficult
Recipe author:Chef
First published:24th October 2012
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Fresh out of the oven
Ready for the oven
The pie dish (casserole dish) lined and filled
The pie dish (casserole dish) lined with the meat 'pastry
The ingredients

Time for another experiment!

The pie is formed inside-out - the meat being the 'pastry' and the spicy beans being the filling.

The ingredients I have chosen to use have no specific geographical origin, I just felt that they would go well together in this. Use what you have that is similar.

Based on 'Marc Garcy's savoury pie' from the Mexican cook-book: 'Two Cooks and a Suitcase' - Doug Bell & Rhoda Robertson - a great book that unfortunately falls apart when you try and read it.

A food processor with a metal blade is helpful when making this recipe


pie pastry

Ingredients

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pie filling

topping

garnish

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

the crust

  1. Turn the French stick into breadcrumbs - don't forget to save some for the topping.
  2. I use fresh bread, roughly sliced. Add to a food processor with a metal blade and blitz into crumbs.
  3. Add all of the crust ingredients to a bowl and mix well with your hands.
  4. Lightly spray or grease a pie dish and line it with the meat - You'll need a big dish - I used a Pyrex casserole dish

    the filling

  5. Add the rinsed beans to a bowl and roughly crush them with the end of a rolling pin
  6. Add the remaining ingredients and mix well with your hands
  7. Add the filling to the pie

the topping

  1. Mix all of the topping ingredients together and sprinkle over the top
  2. Drizzle with a little olive oil
  3. Cover with tin-foil and bake for 1 hour
  4. Remove the tin-foil for the last 15 minutes
  5. Sprinkle with freshly chopped parsley and serve

Chef's notes

This was very tasty dish. It could have done with more gravy and maybe a thinner meat 'pastry'. A great starting point for further ideas none-the-less.

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