The food train

 

If there is anything that always works, it's any form of tacos. Taco pie is one of those things that makes any day brighter and any evening cosier. It's easy and it's okay that it looks like a mess on your plate everytime despite your hardest effort to cut out a piece, haha. My dear friend Julia and I went for a walk in the pouring rain, came back and ate just this and talked about life. A perfect evening!

 

500-600g mince (I always use beef)

1 packet of tacomix

1 yellow onion

1-2 red paprikas

6 hot feferonis or 10 mild/medium hot feferonis

400g creme fraiché

2 tomatoes

 

50g butter

4dl plain flour

2tblsp baking powder

1tsp salt

1,5dl milk

 

A strong cheese to use as garnish

 

How to:

Put your oven on 200-225°C.

Brown your mince. Follow the instructions on your tacomix packet and add to the mince.

Take off the heat when done.

 

Chop your onion and paprika and set aside.

 

Try your feferoni to see how hot they are, de-seed them if you need to and chop finely.

Chop your tomatoes and mix with the creme fraiché and feferoni.

 

 

Mix your flour, baking powder and salt together.

Pinch the butter and the above together until crumbly.

Add the milk and stir until doughy.

Cover your pie dish evenly with the dough (- even up on the sides)

 

1. Cover the bottom with the onion and paprika. Press into the dough.

2. Pour your mince over the paprika and onion.

3. Pour over your creme fraiche/tomato/feferoni mixture.

4. Grate your cheese on top and bake the pie for 25 minutes or unil crispy golden brown.

 

Serve straight away with a crispy salad!Pie