Vegetarian Mini Tamale Pies

Vegetarian Mini Tamale Pies
Tastes even better the next day
Crust ingredients
2 ½ cups Tio Pablo Masa Harina
½ cup vegetable stock
¼ cup sunflower oil, plus extra for greasing the muffin tin
Filling Ingredients
¾ cup dried kidney beans, rinsed and soaked overnight (Can use tinned)
1 medium white onion, diced
3 cloves garlic, minced
3 Tbl sunflower oil
1 400g can diced tomatoes
1 Tbl Tio Pablo Chilpotle de Plata Spice Mix
1 healthy pinch Tio Pablo Epazote
1 cup vegetable stock
Salt and coarse black pepper to season
4 Tbl cream cheese
1/3 cup grated tasty cheese


Prepare the filling first – the night before would be preferable.

In a saucepan, brown the onion and garlic in oil and then stir through the Chilpotle de Plata Spice Mix.

Add the beans, stir through and then add the tomatoes. Let cook through for about 10 minutes and then add the vegetable stock. Season with epazote, salt and pepper and then cover pot to let cook through. Stir occasionally and add more water if the stew is drying out. Let simmer, covered, for at least an hour, or until beans are cooked through. If using tinned beans, half the cooking time so as to not make the stew too mushy. Once beans have softened, turn off heat and let stew sit.

Preheat oven at Bake 200°C

In a large bowl, add the masa harina, stock and oil and knead together until you have a soft dough. Add a dash of water if necessary. Wrap dough in cling wrap and let sit for about ½ hour (you can make dough while the stew simmers).

Oil a muffin tray and divide dough up into twelve evenly-sized balls. Roll balls out flat with a rolling pin and then press into each muffin hole. Use a little water onto your fingers to smooth out cracks in dough.

Place 1 tsp of cream cheese into the bottom of each crust and then spoon the bean stew on top until full. Top with grated tasty cheese.
Bake in the oven until the crust is slighly brown and the cheese is melted and bubbly.

Serve warm with guacamole and a light salad

Products used in this recipe