Mexi pies
These yummy pies use up left over chilli con carne to whip up an easy midweek dinner that the whole family will enjoy. Make life even simpler by using frozen pastry. Job done! Source: kidspot
- Suitable from
- Family foods
- Total time
- 35min
- Makes
- 8servings
- Iron
- 0.4mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
MilkIntroduce one at a time.
Ingredients
- Pastry, puff1 sheet
- Cheese1/2 cup, grated
- Chili con carne2 cups
- Pie shell1 sheet
Steps
If using a pie maker: Cut circles in pastry with plastic cutters - large circles with the shortcrust pastry (pie bottoms), small circles with the puff pastry (pie lids).
Place large pastry circles in base of pie maker.
Add 1/2 cup of chilli con carne to each pie.
Sprinkle with grated tasty cheese.
Top with puff pastry circles. Cook until golden.
If you don't have a pie maker: Bake pies in a large muffin pan or individual pie tins at 180°C conventional (or 160°C fan-forced) for 20 minutes or until golden and cooked through.
Serve with salad or veggies.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 67kcal
- Protein
- 1.3g
- Fat
- 4.5g
- Carbs
- 5.2g
- Carbs31%
- Protein8%
- Fat61%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 8 servings per recipe
Amount per serving
Calories
67
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.