Swedish Mexican Pie

A mix between a tacos and a savory pie, this Swedish Mexican Pie with minced meat and a touch of Tabasco makes a perfect comfort dish in winter.

Mexican pies are, to me, tightly linked to two first time experiences. Actually, I ate my first ever Mexican pie when I came to Sweden for the very first time to visit my friends Mo & David. It was about 3 years and a half ago. Back then, I had absolutely no clue that only a few months later I would come back again for good and settle in Stockholm.

My friend David had whipped up a very special and delicious Mexican pie and I remember that I found it quite funny to eat Mexican in Sweden! It was actually way before I discovered that Swedes love Mexican food and actually have a “Tacos Friday”, a tradition they started in many families.

I am not sure if this deliciously spicy minced meat pie is 100% Mexican, but since I discovered it in Sweden I took the liberty to give it the name of “Swedish Mexican Pie”. After all, recipes are made to evolve with time, right?

Swedish Mexican Pie

• Author: Delphine Fortin
• Prep Time: 45 mins
• Cook Time: 20 mins
• Total Time: 1 hour 5 mins
• Yield: 6 servings 1x
• Category: Savory

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Description

A mix between a tacos and a savory pie, this Swedish Mexican Pie with minced meat and a touch of Tabasco makes a perfect comfort dish in winter.

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Scale 1x2x3x

Ingredients

For the shortcrust pastry shell (bottom/top part):

• 300g all-purpose flour
• 150g unsalted butter
• 1 teaspoon salt

For the filling:

• 500g minced beef
• 1 tablespoon oil
• 1 chopped onion
• 2 tablespoons taco seasoning
• 2 garlic cloves
• 10 cl water
• 2 peppers (red, yellow)
• 2 tablespoons cream
• 1 tablespoon tabasco
• 180g grated cheese (cheddar or emmental)
• 1 organic egg yolk
• salt & pepper

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Instructions

1. Preheat the oven to 400F (200C).
2. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough and divide the pastry into 2 parts.
3. Roll out one of the pastries on a lightly floured surface and line a 28 cm well-buttered flan dish. Don’t cut off the edges of the pastry yet. Roll out the second pastry (approx. 26 cm diameter) and set aside.
4. For the filling, heat the oil in a large frying pan, place the onion and the chopped peppers and fry for 5 minutes. Add in the beef and cook until softened and golden-brown. Add salt and pepper, chopped garlic, taco seasoning and tabasco. Cook 2 more minutes and add some water (as needed). Simmer until the water is almost gone. Then, fill in the pie crust with the contents of the pan. Add more tabasco if you like it spicy. Finally spread the cream and the grated cheese all over the pie.
5. Cover the pie with the other crust and press together the edges (you can wet the edges to make them stick together more easily). Beat an egg yolk and baste the crust with it.
6. Bake for approx. 20 minutes or until the pie’s crust is a golden color. Remove from the oven and serve with a salad. Enjoy!

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