Inside-out meat and chilli bean pie

Time for another experiment!

The pie is formed inside-out - the meat being the 'pastry' and the spicy beans being the filling.

The ingredients I have chosen to use have no specific geographical origin, I just felt that they would go well together in this. Use what you have that is similar.

Based on 'Marc Garcy's savoury pie' from the Mexican cook-book: 'Two Cooks and a Suitcase' - Doug Bell & Rhoda Robertson - a great book that unfortunately falls apart when you try and read it.

A food processor with a metal blade is helpful when making this recipe

Inside-out meat and chilli bean pie

The inside of an inside-out meat pie
Servings:	Serves 6 to 8 people with side dishes
Calories per serving:	531
Ready in:	1 hour 40 minutes
Prep. time:	40 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Wierd! 4/5 Still tasted like a 'right-way around' meat pie. The Judge

pie pastry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 200 ml passata
• 450 g minced sirloin steak - I blitzed the cubed steak in a food processor for a minute to mince it.
• 1 onion, peeled and finely chopped
• 2 Cloves of garlic peeled and crushed
• 1 green sweet pepper, deseeded and finely chopped
• 1/4 of a French stick blitzed to breadcrumbs in a food processor
• 1 beaten egg
• 1 teaspoon smoked paprika
• sea salt and freshly ground black pepper

pie filling

• 400g can red kidney beans, rinsed well & drained
• 200 ml passata
• 2 cups cooked basmati rice - (from just less than 1 cup of uncooked rice.
• 1 tablespoon curry paste - or whatever you fancy to add a little bite
• 1/2 a teaspoon of Mexican oregano
• 3 tablespoons of olive oil
• Splash of red wine or vinegar
• sea salt and freshly ground black pepper

topping

• ¼ French stick blitzed to breadcrumbs in a food processor
• 100g g grated Jarlsberg cheese - nicer and way cheaper than Emmenthal
• Olive oil
• sea salt and freshly ground black pepper

garnish

• Fresh parsley, chopped finely

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

• 

  Fresh out of the oven

• 

  Ready for the oven

• 

  The pie dish (casserole dish) lined and filled

• 

  The pie dish (casserole dish) lined with the meat 'pastry

• 

  The ingredients

Method

the crust

1. Turn the French stick into breadcrumbs - don't forget to save some for the topping.
2. I use fresh bread, roughly sliced. Add to a food processor with a metal blade and blitz into crumbs.
3. Add all of the crust ingredients to a bowl and mix well with your hands.
4. Lightly spray or grease a pie dish and line it with the meat - You'll need a big dish - I used a Pyrex casserole dish the filling
5. Add the rinsed beans to a bowl and roughly crush them with the end of a rolling pin
6. Add the remaining ingredients and mix well with your hands
7. Add the filling to the pie

the topping

1. Mix all of the topping ingredients together and sprinkle over the top
2. Drizzle with a little olive oil
3. Cover with tin-foil and bake for 1 hour
4. Remove the tin-foil for the last 15 minutes
5. Sprinkle with freshly chopped parsley and serve

Chef's notes

This was very tasty dish. It could have done with more gravy and maybe a thinner meat 'pastry'. A great starting point for further ideas none-the-less.

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