recipes
Mexican style Tranche
2022-02-12
Ingredients
- 1 sheet puff pastry
- 300g minced beef
- 1 onion chopped
- 50g kidney beans tinned (Fiamma)
- 1 tbsp. cumin
- 1 tbsp. mixed spice
- 1 tbsp. paprika smoked
- ½ chili, chopped
- 1 tbsp. minced ginger
- 1 tsp minced garlic
- 1 jar/ tin caponata (Mayor)
- Small bunch coriander leaves, chopped
- 100g grated cheddar cheese
- 1 egg yolk (Le Naturelle)
Method
Cut the puff pastry in a rectangle shape and prick the pastry by using a fork, utilize the extra pastry to make a border on the edges. Add a little milk or cream to the egg yolk so you can use it to brush the pastry. Bake the pastry in a preheated oven at 190°C until the pastry is browned, then remove from the oven and allow to cool. Meanwhile, heat a pan with a little oil and brown the onion, ginger, and spices. Add in the mince, season well with salt and pepper and toss until cooked through. Finally add the beans, herbs and caponata, mix well and remove from heat. Fill the tranche and sprinkle the cheese on, bake at 180 until browned and serve.
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