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Mexican Corn Pie

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Assorted vegetables and kidney bean pie.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Preparation Time : Preparation Time

Cooking time : Cooking Time

Servings :

Mexican Corn Pie

Main Ingredients

Kidney beans, Salt

Cuisine

Mexican

Course

Main Course-Veg

Level Of Cooking

High

Ingredients

  • Kidney beans soaked
    2 cups
  • Salt
    to taste
  • Oil
    2 teaspoon
  • Onions chopped
    2 medium
  • Garlic chopped
    3 cloves
  • Green capsicums finely chopped
    2 medium
  • Carrot 1/4 inch pieces
    1 medium
  • Tomatoes pureed
    2 medium
  • Red chilli powder
    2 teaspoons
  • White wine optional
    2 tablespoons
  • Pie crust
  • Maize flour (makai ka atta)
    2 cups
  • Whole wheat flour (atta)
    1/2 cup
  • Baking powder
    2 teaspoons
  • Salt
    1 teaspoon
  • Water
    1/2 cup
  • Oil
    to grease

Method

Step 1


Boil kidney beans in sufficient salted water until soft. Drain and set aside. Preheat oven to 200°C. Mix maize flour, whole wheat flour, baking powder, salt and half a cup of water and knead until smooth.

Step 2


Grease a nine by twelve inch baking dish. Pat half the dough into the bottom of the dish. Spread a long sheet of butter paper and pat remaining dough onto to it, roughly in the shape of a nine by twelve inch rectangle.

Step 3


Heat oil in a non-stick an, add onion and cook until soft and transluscent. Add garlic, capsicum and carrot and cook for five minutes.

Step 4


Add kidney beans, tomato puree, red chilli powder, cumin powder and white wine. Adjust the salt. Cook covered on reduced heat until the vegetables are tender. Put the filling into the prepared baking dish, lay the remaining rolled pie dough over it and press the edges to seal. Bake for thirty five to forty minutes or until brown.

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