Tex Mex Pies

12 ingredients
4 steps

Ingredients

  • 1 None rotisserie chicken, meat shredded
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 cup tomato puree
  • 2 tbsp reduced sodium taco seasoning mix
  • 1/4-1/2 tsp cayenne pepper
  • 3 None green onions, chopped
  • 4 oz manchego cheese, cut into small cubes
  • 2 cups chicken stock
  • 1 1/2 tbsp cornstarch
  • 1 sheet frozen puff pastry, thawed and quartered
  • None None Sea salt flakes
  • None None Light sour cream, chopped cilantro, to serve

Directions

  1. 1
    Preheat the oven to 350°F. Place chicken, kidney beans, tomato puree, taco seasoning, cayenne pepper, green onions and manchego cheese in large bowl; stir to combine.
  2. 2
    Stir chicken stock and cornstarch in medium bowl. Add to chicken; stir well to combine. Spoon evenly into ramekins; place on baking pan.
  3. 3
    Top pies with pastry, pressing edges too seal. Sprinkle with a little sea salt.
  4. 4
    Bake for 25 mins until pastry is golden and filling is heated through. Serve with a dollop of sour cream and a sprinkling of cilantro.

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