Inside-out meat and chilli bean pie
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
Ingredients
pie pastry
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 200 ml passata
- 450 g minced steak - I blitzed the cubed steak in a food processor for a minute to mince it.
- 1 onion, peeled and finely chopped
- 2 Cloves of garlic peeled and crushed
- 1 green sweet pepper, deseeded and finely chopped
- 1/4 of a French stick blitzed to breadcrumbs in a food processor
- 1 beaten egg
- 1 teaspoon smoked paprika
- sea salt and freshly ground black pepper
pie filling
- 400g can red kidney beans, rinsed well & drained
- 200 ml passata
- 2 cups cooked basmati rice - (from just less than 1 cup of uncooked rice.
- 1 tablespoon curry paste - or whatever you fancy to add a little bite
- 1/2 teaspoon Mexican oregano
- 3 tablespoons of olive oil
- Splash of red wine or vinegar
- sea salt and freshly ground black pepper
topping
- ¼ French stick blitzed to breadcrumbs in a food processor
- 100g g grated Jarlsberg cheese - nicer and way cheaper than Emmenthal
- Olive oil
- sea salt and freshly ground black pepper
garnish
- Fresh parsley, chopped finely
Mise en place
- Pre-heat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
the crust
- Turn the French stick into breadcrumbs - don't forget to save some for the topping.
- I use fresh bread, roughly sliced. Add to a food processor with a metal blade and blitz into crumbs.
- Add all of the crust ingredients to a bowl and mix well with your hands.
- 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
- Add the rinsed beans to a bowl and roughly crush them with the end of a rolling pin
- Add the remaining ingredients and mix well with your hands
- Add the filling to the pie
the topping
- Mix all of the topping ingredients together and sprinkle over the top
- Drizzle with a little olive oil
- Cover with tin-foil and bake for 1 hour
- Remove the tin-foil for the last 15 minutes
- 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.