Since my culinary adventure came to an expected end, I did not completely turn away from the local food scene. I have a food stall at selected food markets. I have been keeping a foot in partly to stay focused and partly to earn a little income whilst hunting for full-time employment, but truth is I barely break even, still it keeps me distracted of sorts. I am trying best to create original and different portable vegetarian and vegan dishes, as well as cakes that no-one else is selling at food markets.
Well one of the original pies that I have recently introduced has been these individual Mexican Tamale Pies. There are lots of Mexican Pies about encased in pastry, but not like this one. I've been describing these as a Mexican version of a Sherpherds Pie - soy mincemeat base with beans and topped off with a creamy cornmeal topping. And to make them more appealing to the eye, I have topped them off with a dried red chilli. Unlike my other pastry pies, I do-not advise on eating these cold or even at room temperature, but to take home and re-heat in the oven (or microwave if you so wish).
Today, these sold out. They sold out last weekend too!
One of my customers is from Mexico and she has given it the thumbs up, saying she is neither vegetarian or vegan for that, but these vegan Mexican Tamale Pies mimics the real thing she is used to back home real good. A good compliment don't you think?!
If you wish to see the filling, please follow this link where I have made this very same recipe in individual serving dishes.
I am sharing some of these individual Mexican Tamale Pies with Vanesther at Bangers and Mash who is hosting Mexican Month on the Spice Trail - Ariba Ariba!.
Vegan Mexican Tamale Pie
Serves 4 - 6 depending on the size of your pie dishes
for the pie filling
2 tablespoon olive oil
2 medium onions, finely sliced
2 garlic cloves, minced
50g – 75g jalapeno from a jar, minced
Pinch of chilli flakes
350g reconstituted organic soy mince
400g can chopped tomatoes
2 tablespoons tomato puree
400g cooked borlotti beans
Salt and pepper to taste
for the polenta topping
200g quick cook polenta
4 tablespoons fresh coriander
Method for the pie fillingHeat the oil in a large pan and fry the onion and garlic until softened slightly. Add the jalapenos, chilli flakes, soy mince, tomatoes, tomato puree and beans, and cook on gentle heat for 20 minutes until thick.
Season to taste and pour into pie dishes.
Allow to cool.
For the polenta topping
Either cook polenta according to packet instructions Or
Boil the water, then slowly pour in the polenta whisking all the time, until it begins to thicken and splutter. Stir in 2 tablespoons of the coriander and salt to taste. Evenly pour over the pie filling and smooth. Allow to cool.
Reheat when ready to eat in the oven gas mark 4/1800c for 15 - 20 minutes, serve immediately.