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Mexican Meat Pie, by chef Cheré Morgia

Mexican Meat Pie, by chef Cheré Morgia

I have been making this dish ever since I can remember. It’s real comfort food for me, and makes me think of home – like that scrumptious dish your mother always prepared and you spend your life longing for. It’s so easy to make, and tastes so much better when it’s had a chance to rest a bit, giving the crust time to soak up the sauce.

Give it a try. I am quite sure you will enjoy it as much as I do.

Serves 4

Ingredients

Crust:

500ml water

5ml salt

500g maize meal

500ml full-cream milk

30ml butter

2 eggs, beaten

100ml cheese, grated

Filling:

1kg mince meat

12 medium size tomatoes, peeled and diced

4 green peppers, sliced

150g olives, pitted

20ml granulated sugar

30ml corn flour

Salt and pepper to taste

10ml cayenne pepper

500ml cheese, grated

 

METHOD

Crust:

  • Bring the water and salt to a boil.
  • Mix the maize meal with the milk.
  • Mix the milk mixture into the water mixture, and lower the heat.
  • Cover and cook for 10 minutes.
  • Mix the butter into this porridge.
  • Add a bit of the hot porridge to the beaten eggs, and then add to the rest of the porridge.
  • Stir in the cheese, and line out a baking dish with the porridge.

Filling:

  • Preheat the oven to 180°C.
  • Fry the mince.
  • Add the rest of the ingredients, except for the cheese, and let it simmer for 15 minutes.
  • Fill the baking dish with the mince and sprinkle with the cheese.
  • Bake in the oven for 40 minutes.
  • Let the pie rest for 10 minutes before serving.
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