Savoury

Chilli Mince Tostadas

Serves 6

25-30 mins cook time

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Ingredients

75g Atora Original Suet or Atora Vegetable Suet

50g McDougalls or Be-Ro Self-Raising Flour, sifted

pinch salt

1 medium egg, beaten

1 tbsp coriander, freshly chopped

cold water to mix

Filling

1 tbsp vegetable oil

onion, peeled and finely chopped

375g extra lean minced beef

clove garlic, peeled and crushed

salt & freshly ground black pepper

1 tsp ground chilli powder

small can red kidney beans, drained

1 tbsp tomato purée

1 x 394g can chopped tomatoes

Garnish

40g Cheddar cheese, grated

Method

Step one
Heat oven to 190°C, 375°F, Gas Mark 5

Step two
Mix the flour, Atora Suet and salt together. Add egg, coriander and sufficient water to form a firm soft dough. Roll out and line 6 Yorkshire pudding tins.

Step three
Prick the pastry with a fork and bake blind (line the pastry with foil, filled with baking beans) for 10 minutes. Remove the baking beans and cook for a further 5-8 minutes.

Step four
Heat the oil in a saucepan. Fry the onion until softened, then stir in the meat and garlic. Cook until brown, then stir in the remaining ingredients. Bring to the boil, then simmer for 25-30 minutes stirring occasionally.

Step five
Divide the filling evenly into the tostadas and place, back into the oven for 10 minutes or until reheated.

Cook’s Tip
Just before serving, garnish with a sprinkling of cheese and coriander and serve with a fresh tomato salsa.

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