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Quorn Tamale Pie

Tamale Pie

Quorn Tamale Pie

For the cornbread mix
4 cups semolina
4 cups cake flour
3Tsp baking powder
2tsp bicarbonate of soda
¼ cup sugar

For the pie
2 ¼ cup cornbread mix
1 egg
½ cup sour cream and ½ cup for topping
½ cup creamed corn
2Tbsp olive oil
1 red onion, chopped
1 packet Quorn mince
2 cloves garlic, minced
1Tbsp cumin
1tsp coriander
1tsp smoked chilli flakes
1tsp smoked paprika
1Tbsp brown sugar
Zest of 1 lemon
1 can chopped tomatoes
1-2 cups cheddar cheese

Method:
In a mixing bowl combine the cornbread mix, egg, sour cream and corn. Spoon out into a round 20
×20 cm oven dish and mould the dough to the shape of the dish. Bake at 185C until cooked and golden brown. Heat a saucepan over medium heat and add the oil. Fry the onions until translucent. Add the mince, garlic, cumin, coriander, chilli flakes, smoked paprika, sugar and lemon zest. Allow the spices to cook out and the mince to brown. Season to taste. As soon as the base comes out the oven lightly poke holes on the base. Spread the tomatoes over add the mince and top with more sour cream and cheddar cheese. Place back in the oven until cheese starts to bubble and caramelize a bit. Slice up and serve with extra sour cream and sliced jalapenos. 


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