Tacos are amazing. Pie is pretty great… why not combine two great things and make one delicious dish?!
I have seen people make taco pie for a while now, and you can make it many different ways… from what i have seen others do. But i thought it was time i finally give it a try…
I decided to make my own pie crust as it is very easy, but you can most likely use a premade vegan one if you don’t want to make your own pie crust. Also, if you are looking for a glutenfree pie crust then the best is to google for one, and follow the rest of the instructions for the taco pie/filling 🙂
For the pie crust:
180g all purpose flour
150g vegan margarine (cut into cubes – preferably at room temperature)
2-3 tbsp water
Salt & pepper
c.a 400g vegan mince
1 small yellow onion
1/2 tetra pack black beans
1/2 can sweet corn
Pre made taco mix – or spices of choice
C.a 300g vegan cheese- grated
c.a 300-500ml vegan creme fraiche
Oil for frying
Mix together the margarine, flour and salt and pepper until a crumble. Easiest done in a food processor. Add 1-2 tbsp water and mix, it should form into a sort of dough. Add a little more water if necessary.
Press the dough into your pie form and then leave it in the fridge to cool for 30 minutes (so that the butter doesn’t melt/soften too much as this will affect the crust when baking.)
In the meantime make the filling – also, preheat the oven to 225 degrees celsius.
Dice the onion and fry in some oil, add the vegan mince. Once softened, add a little of the crushed tomatoes along with the taco spice, or spices of choice. Allow to simmer and add the black beans and the sweet corn. Simmer on medium heat for a few minutes.
Once the pie crust has chilled in the fridge for 20-30 minutes, take out of the fridge and bake in the oven c.a 12 minutes.
In the mean time, grate the vegan cheese and mix together with the creme fraiche, and slice the tomatoes.
Once the pie crust has prebaked, take out of the oven and lower the heat to 180 degrees celsius.
Add the taco filling – along with some of the tomato slices into the form. And finally top with the vegan cheese/creme fraiche mix. Bake in the oven for 35-40 minutes!
Eat and enjoy!
Note, it does work to freeze this pie… HOWEVER, i would recommend that you eat it within 5-6 days and not freeze, i.e just store in the fridge. So if you are just making for yourself, or for a few days – half the recipe and use a smaller form 🙂 Or make single portion ones in glass mealboxes!