Mexican 'Mince' Pie, A Vegetarian Showstopper!

Vegetarian Chili Pie Recipe

Serves: 6-8

Pastry:

• 500g (2 1/8 cups) of really cold diced butter, the smaller the cubes the better
• 1kg (8 cups) of flour
• 4 eggs
• 20g (1 1/4 tablespoons) of salt
• 120ml (1/2 cup) of ice-cold water (add an ice cube if you have one)

Chili Filling:

• 1 can of chopped tomatoes
• 1 can of black beans
• 2 carrots, diced
• 1.5 onions, diced
• 5 mushrooms, quartered
• 6 cloves of garlic, minced
• 4 chipotle chilies in adobo sauce
• 100g (3.5 oz) of textured soy protein (or minced meat if preferred)
• 1 tablespoon of tomato paste
• 1 teaspoon of smoked paprika
• 1-2 teaspoons of chili powder (adjust to taste)
• 1 teaspoon of cumin
• Salt and pepper to taste
• Oil for cooking

Egg Wash:

• 1 egg yolk
• A little water

For the Pastry:

1. Dissolve 20g salt in 120ml ice-cold water. Ensure it's fully dissolved.
2. Place 1kg of flour in your mixer (or blitzer) and add 500g cold diced butter, ensuring each cube is coated in flour. Turn on the mixer and mix for 10 minutes to achieve a sandy texture.
3. Whisk 4 eggs in a bowl. Add the egg mixture and the saltwater to the flour mixture. Mix until it just comes together.
4. Turn the dough out onto a bench, split it in two, and bring it together by hand without overworking. Wrap in cling film and refrigerate for at least 30 minutes.

For the Chili Filling:

1. In a pan, sweat the minced garlic and diced onion in a little oil over low heat for about 10 minutes until soft. Add a teaspoon of salt to help soften them.
2. Add diced carrots and quartered mushrooms, cooking for another 10 minutes until soft.
3. Stir in 1 tablespoon of tomato paste, 4 chipotle chilies with their sauce, and the dried spices (smoked paprika, chili powder, and cumin). Cook for a few minutes.
4. Add 100g of textured soy protein, coating it in the sauce. Add the can of tomatoes and refill the can with water to add as well. Cook for 10 minutes.
5. Add the can of black beans and possibly another half-can of water. Cook for another 10 minutes until the mixture is well reduced. Taste and season with salt and pepper. Spread the mixture on a tray to cool completely, or make it the day before.

Assembling the Pie:

1. Preheat your oven to 185-190°C (365-375°F).
2. Roll out the pastry and use it to line a greased tart tin (use butter packaging to grease). Ensure the pastry is an even thickness, filling any gaps.
3. Roll out the lid and any decorations, placing them in the fridge while you fill the pie.
4. Fill the lined pie tin with the cold chili mixture.When filled you can add a layer of grated cheese before you add the top, this would be delicious!
5. Wet the edges of the overhanging pastry with water to help seal the lid on. Place the lid on top, pressing firmly to seal all the way around. Trim the excess, leaving a little edge to crimp.
6. Make a cross in the top for air to escape while cooking.
7. Mix 1 egg yolk with a little water for the egg wash. Brush over the top of the pie, add decorations, and brush over them as well. Chill in the fridge for 5-10 minutes before baking.
8. Bake in the preheated oven for 45-55 minutes, checking the color at the 45-minute mark. Turn down the heat if necessary for the last 10 minutes.
9. Let the pie rest in the dish for 15 minutes before removing, allowing the pastry to firm up.

Serving Suggestions:

This pie pairs well with some peas and gravy and mash, or even as a slice with some sour cream and a bit of grated cheese. For a visual guide, visit my YouTube channel for a step-by-step tutorial on how to crimp the edges of the pastry especially.

Total Time:

• Pastry Prep: 20 minutes
• Pastry Rest: 30 minutes
• Chili Filling Prep: 20 minutes
• Cooking Chili Filling: 20 minutes
• Cooling Chili Filling: 30 minutes (or overnight)
• Assembling and Rolling: 20 minutes
• Final Rest: 10 minutes
• Baking: 45-55 minutes
• Cooling Pie: 15 minutes

Total Estimated Time: Approximately 2 hours (excluding overnight cooling if you make your mince the day before. An extra 2 hours add to the day if making a filling all in one day)

Happy baking!

Love, Del x