Mexican pastry plait

Recipe from: 26 March 2015
recipes, Mexican, pastry

Ingredients 16
Servings
Time 00:25
  • 2
    Tbs
    olive oil
  • 1
    red onion, finely diced
  • 1
    clove garlic, minced
  • 1
    small red and yellow sweet pepper
  • 500
    g
    lean beef mince
  • 1
    tsp
    dried oregano
  • 1
    tsp
    cumin
  • 1/2
    tsp
    dried red chilli flakes
  • 1/2
    tsp
    smoked paprika
  • 1
    tsp
    Dijon mustard
  • 1/2
    cup
    weak beef stock
  • 45
    ml
    fruit chutney
  • 1
    cup
    Manchego cheese, grated or mature cheddar
  • 400
    g
    store bought puff pastry
  • egg wash, made up with 1 egg and 2 tablespoons water, beaten together
  • 1
    Tbs
    poppy seeds
 

Method

01:00
 

Preheat the oven to 200º C.

Heat the olive oil in a saucepan and sauté the onion, garlic and sweet peppers for about 8 minutes. The onions should be soft and translucent. Add the mince and brown until the meat starts to catch on the bottom of the pan, making a dry scratching sound. This step is essential to intensify the flavours and natural sugars of the meat. Season generously with salt and freshly ground black pepper. Add the oregano, cumin, chilli flakes, paprika and mustard. Stir the spices through before adding the stock and chutney. Place the lid on and simmer for about 20 minutes.

Remove from the heat and allow to cool to room temperature. Add the grated cheese and stir through to combine. On a well floured surface, roll out the puff pastry to a 3mm thickness. Place the pastry onto the parchment paper. Trim the edges so that you have a neat rectangle of about 30 x 45 cm. Visually, divide the rectangle into three down the length of the pastry. On the two outer edges, cut 2.5cm strips at a slight angle, leaving the centre piece intact. Place the filling neatly down the centre. Start by plaiting the pastry from the top, overlapping as you move downwards. Fold, tuck and seal the open ends with a little water.

Transfer the pastry onto the baking sheet. Brush the pie surface with the egg wash and scatter over the poppy seeds. Bake for 40-45 minutes until the top is golden brown and crisp. Allow to cool for several minutes before slicing with a serrated knife. Serve with roasted vegetables or a mixed green garden salad.

Tip: To freeze, complete up to the final sealing of pastry edges. Brush with egg wash before baking.

Serves 6-8.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: mexican  |  pastry  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.