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+ servings

Mexican pork and black bean pie

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 people


The filling

  • 2 cups roughly chopped purple onion
  • 1/4 cup extra virgin olive oil or ghee
  • 1/2 tsp dried oregano
  • 2 tsp paprika
  • 1 tsp dried or fine chopped fresh rosemary
  • 1 clove garlic
  • 500 g minced pork
  • 1 cup cooked black beans either soak 2/3 cup black beans in water and a tbsp lemon juice for 12 hours and simmer for 1.5 hours, OR buy a BPA / BPS free tin of cooked black beans such as global organics or EDEN foods brands
  • 1 1/2 cup tomato passata I love passata over tinned tomatoes, to avoid aluminium or potential BPA / BPS tin lining leaching, as tomatoes are acidic and leaching potential increases. Glass passata jars are great and PERFECT for stock / broth storage thereafter
  • 1/2 cup water
  • 1/2 cup chopped cilantro / coriander
  • 1/2 cup cup scallions / spring onion, fine chopped
  • 1 tsp sea salt
  • 2 tsp smoky hot sauce (optional but wow it makes it for the adults... use separately on your helping if you have kids who can't hack sipce.
  • 1 corn cobb, kernels chopped off
  • 1 cup cavolo nero, collard greens or baby spinach whatever is in season or available where you are

The pie top

  • 1 cup masa harina (rough corn flour with lime (not starch!)
  • 1/2 cup goat's yoghurt (sub with any other yoghurt you prefer)
  • 1/2 cup quinoa flour (or rice / buckwheat / sorghum)
  • 1 egg whisk in a mug before adding to the bowl
  • 1 1/2 cup water
  • 1 cup scallions / spring onions, fine chopped
  • 1/2 cup fine chopped coriander / cilantro
  • 1 tsp sea salt
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup grated cheddar cheese (optional) Not necessary but if your house is a cheesy top house and has no dairy issues, then feel free to add.


The pie filling

  • Sauté onions in your olive oil/ghee until well softened and starting to brown then add the dry spices - paprika/oregano/rosemary for 1 minute until it becomes super fragrant.
  • Add the garlic and pork mince and cook for 3-4 minutes until the mince is starting to brown a little
  • Add the tomato passata, black beans, water, scallion/spring onions, coriander, sea salt, corn kernels, cavolo nero/babyspinach/collard greens and the optional hot sauce if you're adding it. Leave all to simmer on low for 10 minutes while you assemble the pie top.

Pie top & Baking the whole pie

  • Pre heat the oven to 200C/400F fanforced and grab a big mixing bowl.
  • Place the masa harina, goat's yoghurt, quinoa flour, water, chopped scallion/spring onions, egg, coriander and olive oil all into a bowl and mix by hand until well combined. This mix is going to need to be able to spread over the top of the pan filled with the mince mix, so if it's too thick to spread for whatever reason, just add 2 tbsp goat's yoghurt and another 1/4 cup water and mix thoroughly again to make it runnier.
  • Switch off the pan with the mince bubbling away. Pour the pie top over the top and spread over the whole mince mix to cover the mince mix completely around to all the edges of the pan. Add cheese if you're adding it.
  • Bake for 25 minutes or until top is getting golden
  • Serve to people you love, have lovely chats, light candles and be grateful for the feasts we take the time to prepare and share. Simple pleasures yet so, so lucky, right?