This Mexican meat pie is bold, comforting, and packed with flavor. Flaky puff pastry wraps around a rich filling of spiced ground beef, sweet corn, jalapeños, and melted mozzarella. Every slice delivers crisp layers on the outside and a juicy, cheesy center on the inside. It is the kind of dish that feels indulgent, filling, and perfect for sharing.
Inspired by Mexican-style spices rather than a traditional recipe, this pie combines familiar comfort food with vibrant flavors. It works just as well for a family dinner as it does for a casual gathering, and it looks impressive without being complicated to make.
Ingredients
For the filling
- 500 g ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 to 2 jalapeños, finely chopped
- 100 g corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 3 tablespoons tomato paste
- 100 ml beef broth or water
- 150 g mozzarella cheese, shredded
For the crust
- 2 sheets puff pastry, thawed
- 1 egg
- 1 tablespoon milk
Instructions
Prepare the filling
Heat a little oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and fragrant. Add the ground beef and cook until browned, breaking it up as it cooks.
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Mix well so the beef is evenly coated with spices.
Add the red bell pepper, jalapeños, and corn. Cook for a few minutes until the vegetables soften slightly.
Add tomato paste and pour in the broth. Stir and let the mixture simmer for 5 to 6 minutes, until thick and most of the liquid has evaporated. Remove from heat and allow it to cool slightly.
Assemble the pie
Preheat the oven to 190°C. Line a baking tray with parchment paper.
Place one sheet of puff pastry on the tray. Spread the beef filling evenly over it, leaving a border around the edges. Sprinkle the mozzarella cheese evenly over the filling.
Cover with the second puff pastry sheet. Press the edges together firmly and seal with a fork. Cut a few small slits on top to allow steam to escape.
Whisk the egg with the milk and brush it over the pastry for a golden finish.
Bake
Bake for 25 to 30 minutes, until the pastry is puffed and deeply golden. Let the pie rest for about 10 minutes before slicing.
Why this recipe works
The spices add warmth without overpowering the dish, while the corn balances the heat with natural sweetness. Mozzarella melts into the filling and helps bind everything together. Puff pastry creates crisp layers that contrast perfectly with the soft, savory interior.
Storage and reheating
Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the oven at 170°C for about 10 minutes to restore the pastry’s crispness. This pie can also be frozen for up to 2 months and reheated directly from frozen in the oven.
Variations
- Replace beef with shredded chicken for a lighter version
- Add black beans for extra fiber
- Mix cheddar with mozzarella for a sharper cheese flavor
- Make individual hand pies for snacks or parties
- Increase jalapeños or add chili flakes for more heat
Serving suggestions
Serve this Mexican meat pie with sour cream, guacamole, or fresh tomato salsa. A simple green salad with lime dressing balances the richness well. It also pairs nicely with rice or roasted vegetables.
Inspiration
This dish borrows the spice profile of Mexican cooking and combines it with the familiar comfort of a classic meat pie. It is practical, flexible, and designed for home cooks who want strong flavors with minimal effort.
Mexican meat pie is satisfying, shareable, and full of character. Crisp pastry, juicy filling, and bold seasoning make it a recipe worth repeating whenever you want something hearty and memorable.
