Preparation
Step 1
Make the chilli con carne filling. Set a large saucepan with the olive oil over a medium heat. Cook the onion and red pepper for 3-4 minutes until starting to soften. Add the beef mince, using a wooden spoon to break up. Cook for 6-8 minutes until browned all over.
Step 2
Stir in the tomato paste and spices then cook for 2 minutes more. Pour in the sieved tomatoes and kidney beans then cook the mince over a medium-low heat for 20 minutes, or until the sauce has reduced and the mixture is thickened. Leave to cool then stir in the sour cream and egg yolks. Add the coriander and season lightly. Cool completely then divide in to 4 portions.
Step 3
Lightly oil a 25cm springform baking tin. Put the pastry sheets on a clean work surface. Cover with a damp tea towel. Brush 1 sheet with melted butter, top with another sheet then brush with more butter. Take one portion of chilli con carne and spread along 1 long edge of the pastry sheet stack. Roll up tightly to enclose the filling.
Step 4
Arrange, seam-side down, in the prepared tin, forming in to a coil shape. Cover with cling film. Repeat the process with the remaining pastry sheets and chilli con carne filling. Arrange each coil with the ends facing inwards so they stick to each other. Brush the tops with butter, scatter with the cheddar cheese and sprinkle with sea salt. Bake for 30 minutes or until the pastry is crisp and golden.
Step 5
Serve the pie in the middle of the table with the dippers so everyone can pull apart and serve their own taco pie.
