Here’s another great way to enjoy Mexican. A great vegetarian dish which is super easy to make but so tasty! With 5 simple ingredients you can create delicious pies where one is never enough!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 sheets frozen flaky puff pastry, thawed
410 g Wattie’s Mexican Style Red Kidney Beans
1 cup Wattie’s Frozen Chuckwagon Corn Mix
75 g grated tasty cheese
1 egg, beaten or 2 Tbsp milk
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How do I make it ?
Preheat the oven to 200°C (fan bake). Cut 4 (17cm diameter) circles out of the pastry, re-rolling the pastry as necessary. Line 4 individual pie dishes (8cm diameter) with the pastry, allowing the excess pastry to hang over the sides of the dishes. Set aside while preparing the filling.
Mix together Wattie’s Mexican Style Red Kidney Beans and Wattie’s Frozen Chuckwagon Corn Mix. Divide the filling between the pastry cases.
Sprinkle grated cheese over the beans. Fold in excess pastry over the bean filling. Brush pastry top with a little beaten egg or milk. Bake for 20-25 minutes until pastry is golden and filling hot.
Replace Chuckwagon corn with frozen corn kernels if wished.
Use deep muffin pans in place of individual pie dishes - cutting circles to fit the tins, allowing a 2-3 cm over hang.
Switch It Up
Replace the Wattie's Mexican Style Red Kidney Beans with Wattie's Mild or Medium Chilli Beans.
Add ½ diced red capsicum to the mixture and some chopped spring onions.
Replace the grated cheese with crumbled feta – or omit cheese if wished.
Sprinkle over a few sesame seeds onto the top of the pastry.
We have carefully selected the finest kidney beans and combined them with a spicy Mexican tomato base to create these Mexican style red kidney beans, ready for you to create your favourite great-tasting Mexican dishes.