Taco pie

Ingredients for 4 portions

• 3 dlPlain flour
• 130 gButter, cold, diced
• ≈ 2 tbspWater, cold, for the pastry
• 1Yellow onion
• 400 gBeef mince
• 1 tbspRapeseed oil
• 30 gTaco seasoning, 1 sachet
• ≈ 1 dlWater, for the mince
• 2 dlSour cream
• 2 dlGrated cheese

On the side

• ½Lettuce
• 2Tomatoes
• ½Cucumber

Method

1. Rub the flour and butter together with your fingertips, or pulse in a food processor, until crumbly. Add the water and quickly bring together into a dough.
2. Press the pastry into a pie dish, about 24 cm across, covering the base and sides.
3. Chill the pastry case in the fridge for 30 minutes.
4. Heat the oven to 225 °C. Peel and chop the onion.
5. Brown the mince and onion in the oil in a frying pan, breaking up the mince. Stir in the taco seasoning and water and simmer for a few minutes, until almost all the liquid has cooked away.
6. Stir the sour cream and cheese together.
7. Prick the pastry case with a fork and blind-bake it in the middle of the oven for 10 minutes.
8. Fill the pastry case with the mince and spread the sour cream mixture over the top.
9. Bake the pie in the middle of the oven for about 20 minutes, until golden on top.
10. Shred the lettuce and cut the tomatoes and cucumber into chunks while the pie bakes.
11. Let the pie cool for a few minutes and serve with the salad.

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