Spicy Mexican pork pie

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

Recipe «Spicy Mexican pork pie» presented in category Recipes / Meat, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.