Spicy Mexican pork pie

Готовим Meat Spicy Mexican pork pie

The classic pork pie is given a spicy makeover in this Mexican-inspired version.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C/160°C fan-forced. Place pork in a heavy-based, flame-proof casserole or baking dish. Rub with sugar and half the chilli powder. Add 2 cups cold water. Bring to the boil over high heat. Cover. Transfer to oven. Bake for 2 hours, turning halfway through cooking.
  2. Remove pork from oven. Drain cooking liquid. Using 2 forks, shred pork. Set aside. Heat oil in a saucepan over medium-high heat. Cook onion, chilli and remaining chilli powder for 5 minutes or until onion has softened. Add beans, corn, tomato and pork. Cook, stirring, for 5 minutes or until heated through. Remove from heat. Stir in coriander.
  3. Spoon mixture into a 6 cup-capacity baking dish. Cut each filo sheet into 8 squares. Scrunch squares and arrange over filling. Spray with oil. Bake for 10 to 15 minutes or until pastry is golden and crisp. Serve.

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600g piece pork scotch fillet, cut in half crossways
2 tbsp brown sugar
2 tsp Mexican chilli powder
1 tbsp olive oil
1 medium red onion, finely chopped
1 small red chilli, finely chopped
400g can red kidney beans, drained, rinsed
2 x 125g cans corn kernels, drained, rinsed
400g can chopped tomatoes with roasted capsicum
1/3 cup chopped fresh coriander leaves
5 sheets filo pastry
Olive oil cooking spray

Adv

Autors
Preparation time
30
Cooking time
2:30
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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