Mexican Beef Pie

Ingredients

Shortcrust Pastry (see note)

1 ¼ cups (190 g) unbleached all-purpose flour

¼ tsp salt

6 tbsp (85 g) cold unsalted butter, diced

½ cup (125 ml) plain yogurt

¼ cup (60 ml) ice water

Filling

1 onion, chopped

2 celery stalks, chopped

1 jalapeno chili pepper, seeded and chopped

2 tbsp butter

1 ½ lb (675 g) medium-lean ground beef

1 tbsp chili powder

1 cup (250 ml) beef broth

2 tomatoes, finely chopped

2 tbsp (30 ml) chili sauce

2 tbsp (30 ml) relish

1 tbsp (15 ml) prepared mustard

2 tsp (10 ml) hot sauce (optional)

1 cup (100 g) Tex-Mex cheese, grated

Instructions:

Shortcrust Pastry

In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a disc with your hands.

On a floured work surface, roll the dough out until about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie plate with the dough. Refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 400°F (200°C).

Prick the dough all over with a fork. Cover with a piece of foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove from the oven. Remove the foil and weights.

Filling

Meanwhile, in a large non-stick skillet over medium heat, soften the onion, celery and jalapeno in the butter for 7 minutes. Add the beef and cook over high heat, breaking the meat up with a wooden spoon, until nicely browned, about 10 minutes. Season with salt and pepper. Add the chili powder and cook for 1 minute while stirring.

Add the broth and tomatoes to the skillet. Bring to a boil and cook over high heat, uncovered, stirring a few times, until the liquid has been absorbed, about 15 minutes. Remove from the heat. Add the chili sauce, relish, mustard and hot sauce, if desired. Let cool before pouring into the crust. Cover with the cheese. Freeze at this step, if desired.

Bake for 20 minutes or until the cheese is melted and the crust is golden. (If cooking from frozen, let partially thaw before baking for 40 minutes.)

Notes:

To save time, you can use a store-bought pastry.

The Mexican beef pie can be prepared and refrigerated up to 3 days in advance.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use store-bought pie crust instead of making the shortcrust pastry from scratch?

Yes, you can substitute store-bought pie crust for the homemade shortcrust pastry if you prefer a quicker option.

Is it necessary to refrigerate the pie crust before baking?

Yes, refrigerating the pie crust before baking helps it firm up and prevents shrinking during baking, ensuring a crisp and flaky texture.

Can I adjust the level of spiciness in the filling?

Absolutely! Feel free to adjust the amount of chili powder and hot sauce according to your preference for spiciness.

You can omit them entirely or increase the quantities for a spicier pie.

What can I use as a substitute for Tex-Mex cheese if I can’t find it?

If Tex-Mex cheese is unavailable, you can use shredded cheddar cheese or a Mexican cheese blend as a suitable substitute.

Can I prepare the pie in advance and freeze it before baking?

Yes, you can assemble the pie, cover it with cheese, and freeze it before baking.

When ready to bake, simply thaw it partially and then bake according to the instructions, adjusting the baking time as needed.

Can I use ground turkey instead of ground beef in this recipe?

Yes, ground turkey can be used as a leaner alternative to ground beef.

Adjust the cooking time and seasoning to your taste.

Is it okay to skip the jalapeno pepper if I don’t like spicy food?

Absolutely, you can omit the jalapeno pepper if you prefer a milder flavor.

You can also remove the seeds and membranes from the jalapeno to reduce its heat.

Can I make this pie vegetarian by replacing the ground beef with beans or tofu?

Yes, you can substitute cooked beans, lentils, or tofu for the ground beef to make a vegetarian version of this pie.

Adjust the seasoning and cooking time accordingly.

How long does this Mexican Beef Pie last in the refrigerator?

When properly stored in an airtight container, this pie can last for 3-4 days in the refrigerator.

Simply reheat individual slices in the microwave or oven before serving.

Can I serve this pie with additional toppings, like sour cream or guacamole?

Absolutely! Feel free to serve this pie with your favorite toppings such as sour cream, guacamole, salsa, or chopped cilantro for added flavor and freshness.