Eastington@Paddington

from Sunbeam Meal/Pie Maker. Recipe Book is online: (page 37)

I departed from the recipe using some diablo salsa sauce and chilli (both fresh and dried) in lieu of the taco seasoning, fresh corn rather than frozen, and adding avocado to the salsa.

The pie crust was puff pastry for the top and bottom (which had the advantage that you can cut both the top and bottom from the same sheet. The top is smaller than the bottom, and you can’t get two bottoms from one sheet!) and the recipe did not require you to brush the top with beaten egg.

Filling: brown onion, garlic, red capsicum, butter, black beans, fresh corn, hot salsa, tomato paste and chilli.

Salsa Salad: Lebanese cucumber, cherry tomatoes, red onion, avocado, coriander, creme fresh (sour cream would have been better) and lime juice.

The result was delicious.