You will need:
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red capsicum, finely chopped
- 20g butter
- 400g tin black beans, drained
- 1 cup frozen corn kernels, defrosted
- 30g packet taco seasoning<
- 50g (2 Tbsp) tomato paste<
- 8 sheets ready rolled puff pastry, thawed2 cups grated tasty cheese<
Salsa To Serve
- 1 tomato, roughly chopped
- 1 small cucumber, roughly chopped
- ¼ red onion, finely chopped
- 2 stalks coriander, roughly chopped
- 1 lime, juiced
- Sour cream, to serve
Let's make it:
Step 1:
Preheat the Sunbeam Pie Magic®. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion, garlic and capsicum and cook, until vegetables are softened, 4-5 minutes.
Step 2:
Add the butter, black beans, corn and taco seasoning and cook, stirring until fragrant, 1-2 minutes. Add the tomato paste with ¼ cup water and bring to the boil. Cook, stirring, until just thickened, approximately 1 minute. Season to taste with salt and pepper. Remove from the heat. Cut out the base and top from the pastry sheets, using the Sunbeam Pie Magic® cutter.
Step 3:
Place the pastry bases into the pre-heated Sunbeam Pie Magic®. Divide bean mixture between pies (don’t overfill), top with ¼ cup cheese per pie and the pastry top. Cook the pies until golden brown, approximately 8 minutes. Serve.
Step 4:
While the pies are cooking, combine the salsa ingredients with a pinch of salt and pepper. Serve the pies with the salsa and a dollop of sour cream.
