Description
This Easy Mexican Meat Pie features a savory ground beef and cheese filling, spiced with chili powder, cumin, and smoked paprika, encased in flaky puff pastry. It’s a perfect combination of hearty meat, melty mozzarella, and tender vegetables, baked to golden perfection. Ideal for a comforting meal that’s simple to prepare and full of Mexican-inspired flavors.
Ingredients
Scale
For the Filling:
- 500 g (1.1 lbs) ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1–2 jalapeños, finely chopped (adjust for spice preference)
- 100 g (1 cup) corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 100 ml (½ cup) beef broth or water
- 150 g (1½ cups) shredded mozzarella cheese
For the Crust:
- 2 sheets puff pastry (thawed if frozen)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Prepare the Filling: In a large skillet, heat a drizzle of oil over medium-high heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 2–3 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Season the Beef: Once the beef is mostly cooked, stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the meat evenly with the spices.
- Add the Vegetables: Stir in the diced red bell pepper, jalapeños, and corn kernels. Cook for another 3–4 minutes until the vegetables soften slightly.
- Add Tomato Paste and Broth: Stir in the tomato paste and pour in the beef broth. Mix everything well and let it simmer for 5–6 minutes until the mixture thickens and most of the liquid evaporates. Remove from heat and let it cool slightly.
- Preheat the Oven: Set your oven to 190°C (375°F). Line a baking tray with parchment paper.
- Assemble the Pie: Roll out one puff pastry sheet slightly and place it on the prepared baking tray. Spoon the cooled beef mixture evenly over the pastry, leaving about 1 inch of border around the edges. Sprinkle the shredded mozzarella cheese generously over the top.
- Add the Top Layer: Place the second puff pastry sheet over the filling. Press the edges firmly with a fork to seal the pie. Use a sharp knife to cut small slits on top of the pie to allow steam to escape during baking.
- Egg Wash: Beat the egg with 1 tablespoon of milk and brush it over the top of the pastry to achieve a shiny, golden finish.
- Bake: Bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and puffed.
- Serve: Let the pie rest for 10 minutes before slicing. Serve warm with sour cream, guacamole, or fresh tomato salsa as accompaniments.
Notes
- You can adjust the number of jalapeños to make the filling spicier or milder.
- Fresh, frozen, or canned corn kernels all work fine for this recipe.
- Allow the filling to cool slightly before assembling to prevent the puff pastry from becoming soggy.
- For extra flavor, consider adding a pinch of smoked chipotle powder or chopped fresh cilantro to the filling.
- Make sure to seal the edges of the pie well to keep the filling inside while baking.
- Leftover pie can be refrigerated for 2-3 days and reheated in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican meat pie, ground beef pie, puff pastry meat pie, spicy beef pie, easy Mexican recipe, cheesy meat pie
