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Chilli Con Carne Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Served as a pie instead of rice. courtsey of W.S. Complete Cook book.

Served as a pie instead of rice. courtsey of W.S. Complete Cook book.

Ingredients

Serves: 6-8

Metric Cups

For the Pastry

  • 185 grams plain flour
  • 100 grams butter (chilled & cubed)
  • 90 grams cheddar cheese (grated)
  • 2 tablespoons water (iced)

For the Filling

  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • ¼ teaspoon chilli powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 750 grams minced beef
  • 2 tablespoons tomato paste
  • 125 millilitres red wine
  • 425 grams chopped tomatoes
  • 1 tablespoon wholegrain mustard
  • 300 grams kidney beans (drained and rinsed)
  • 2 tablespoons fresh flatleaf parsley (chopped)
  • 2 tablespoons oregano
  • 170 grams sour cream

For the Pastry

  • 7 ounces all-purpose flour
  • 4 ounces butter (chilled & cubed)
  • 3 ounces cheddar cheese (grated)
  • 2 tablespoons water (iced)

For the Filling

  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • ¼ teaspoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 26 ounces ground beef
  • 2 tablespoons tomato paste
  • 4⅖ fluid ounce red wine
  • 15 ounces diced tomatoes
  • 1 tablespoon wholegrain mustard
  • 11 ounces kidney beans (drained and rinsed)
  • 2 tablespoons fresh italian parsley (chopped)
  • 2 tablespoons oregano
  • 6 ounces sour cream

Method

Chilli Con Carne Pie is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sift the flour into a bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the cheese.
  • Make a well and add all the water. Mix with a flat-bladed knife; using a cutting action, until the dough comes together, adding more water if necessary.
  • Gather the dough together and lift out onto a lightly floured surface. Press it into a ball and flatten slightly into a disc. Cover in cling film and refrigerate for at least 20 minutes.
  • Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, or until softened. Add the garlic, spices and dried oregano and cook for 2 minutes. Add the mince beef and cook over a high heat for 5 minutes, or until brown.
  • Stir in the tomato paste and cook for 1 minute. Pour in the wine and simmer for 3 minutes. Add the tomato and mustard, bring to the boil, and then reduce the heat and simmer for 30 minutes. Add the kidney beans to the beef and cook for 30 minutes, or until any excess moisture has evaporated. Stir in the fresh herbs. Season well.
  • Pre-heat the oven to 200°C / 400°F / Gas 6. Lightly grease a 25cm / 9 in pie dish and spoon in the beef filling. Roll out the pastry to fit the top of the dish, and then trim away the excess pastry and crimp the edges. Make two or three cuts in the top to let the steam escape.
  • Bake for 10 minutes, then reduce the oven to 180°C / 350°F / Gas 4 and cook for 40-45 minutes, or until the top is golden. Cover the top with foil if it's browning too much. Serve with sour cream.
  • Sift the flour into a bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the cheese.
  • Make a well and add all the water. Mix with a flat-bladed knife; using a cutting action, until the dough comes together, adding more water if necessary.
  • Gather the dough together and lift out onto a lightly floured surface. Press it into a ball and flatten slightly into a disc. Cover in cling film and refrigerate for at least 20 minutes.
  • Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, or until softened. Add the garlic, spices and dried oregano and cook for 2 minutes. Add the mince beef and cook over a high heat for 5 minutes, or until brown.
  • Stir in the tomato paste and cook for 1 minute. Pour in the wine and simmer for 3 minutes. Add the tomato and mustard, bring to the boil, and then reduce the heat and simmer for 30 minutes. Add the kidney beans to the beef and cook for 30 minutes, or until any excess moisture has evaporated. Stir in the fresh herbs. Season well.
  • Pre-heat the oven to 200°C / 400°F / Gas 6. Lightly grease a 25cm / 9 in pie dish and spoon in the beef filling. Roll out the pastry to fit the top of the dish, and then trim away the excess pastry and crimp the edges. Make two or three cuts in the top to let the steam escape.
  • Bake for 10 minutes, then reduce the oven to 180°C / 350°F / Gas 4 and cook for 40-45 minutes, or until the top is golden. Cover the top with foil if it's browning too much. Serve with sour cream.
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