![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/culinar-robot-150x150-1.jpg\")
<\/p>\n\u00c9quipement sugg\u00e9r\u00e9<\/p>\n
<\/p>\n
P\u00e2te bris\u00e9e<\/strong><\/p>\n 1- Au robot culinaire, m\u00e9langer la farine et le sel. Ajouter le beurre et m\u00e9langer quelques secondes \u00e0 la fois, jusqu\u2019\u00e0 ce qu\u2019il ait la grosseur de petits pois. Ajouter le yogourt et l\u2019eau, puis m\u00e9langer \u00e0 nouveau jusqu\u2019\u00e0 ce que la p\u00e2te commence tout juste \u00e0 se former. Ajouter de l\u2019eau, au besoin. Retirer la p\u00e2te du robot et former un disque avec les mains.<\/p>\n 2- Sur un plan de travail farin\u00e9, abaisser la p\u00e2te \u00e0 environ 3 mm (1\/8 po) d\u2019\u00e9paisseur. Foncer un moule \u00e0 tarte en verre de 23 cm (9 po) de diam\u00e8tre. R\u00e9frig\u00e9rer 30 minutes.<\/p>\n 3- Placer la grille dans le bas du four. Pr\u00e9chauffer le four \u00e0 200 \u00b0C (400 \u00b0F).<\/p>\n 4- \u00c0 l\u2019aide d\u2019une fourchette, piquer la p\u00e2te. Couvrir la p\u00e2te d\u2019une feuille de papier d\u2019aluminium et y d\u00e9poser des pois secs ou des pois de cuisson. Cuire au four 15 minutes.<\/p>\n Garniture<\/strong><\/p>\n 5- Entre-temps, dans une grande po\u00eale antiadh\u00e9sive \u00e0 feu moyen, attendrir l\u2019oignon, le c\u00e9leri et le piment dans le beurre environ 7 minutes. Ajouter le boeuf hach\u00e9 et cuire \u00e0 feu \u00e9lev\u00e9 en l\u2019\u00e9miettant \u00e0 la cuill\u00e8re de bois jusqu\u2019\u00e0 ce qu\u2019il soit bien dor\u00e9, soit environ 10 minutes. Saler et poivrer. Ajouter l\u2019assaisonnement au chili et cuire 1 minute en remuant.<\/p>\n 6- Ajouter le bouillon et les tomates. Porter \u00e0 \u00e9bullition et cuire \u00e0 feu \u00e9lev\u00e9, sans couvrir, en remuant \u00e0 quelques reprises jusqu\u2019\u00e0 ce que le liquide soit absorb\u00e9, soit environ 15 minutes. Retirer du feu. Incorporer la sauce chili, la relish, la moutarde et la sauce aux piments, si d\u00e9sir\u00e9. Laisser refroidir le m\u00e9lange avant de le r\u00e9partir dans l\u2019abaisse. Congeler \u00e0 cette \u00e9tape, si d\u00e9sir\u00e9. Couvrir de fromage (voir note).<\/p>\n 7- Cuire le p\u00e2t\u00e9 mexicain au four 20 minutes jusqu\u2019\u00e0 ce le fromage soit fondu et la cro\u00fbte bien dor\u00e9e (si le p\u00e2t\u00e9 a \u00e9t\u00e9 congel\u00e9, le faire d\u00e9congeler partiellement et le cuire 40 minutes).<\/p>\n Note de Ricardo<\/em><\/p>\n Pour gagner du temps, vous pouvez vous procurer une p\u00e2te bris\u00e9e du commerce.<\/p>\n Le p\u00e2t\u00e9 mexicain peut \u00eatre pr\u00e9par\u00e9 et r\u00e9frig\u00e9r\u00e9 jusqu\u2019\u00e0 3 jours \u00e0 l\u2019avance.<\/p><\/blockquote>\n\n <\/div>\n <\/div> You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":" Suggested Equipment Mexican Beef Pie Cooking time: 60 minutes Level: Easy Print Recipe Ingredients 1 1\/4 cup Unbleached all-purpose flour 1\/4 teaspoon Salt 6 tablespoons Cold unsalted butter, diced 1\/2 cup Plain yogurt 1\/4 cup Ice water 1 Onion chopped 2 Celery stalks chopped 1 Jalapeno chili pepper. Seeded and chopped 2 tablespoons Butter 1 […]<\/p>","protected":false},"author":3,"featured_media":344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"60","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Mexican Beef Pie","food_recipe_description":"","food_recipe_serve":"","food_recipe_time":"60","food_recipe_prep":"30","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"1","ingredient":[{"item":"1 1\/4 cup Unbleached all-purpose flour"},{"item":"1\/4 teaspoon Salt"},{"item":"6 tablespoons Cold unsalted butter, diced "},{"item":"1\/2 cup Plain yogurt"},{"item":"1\/4 cup Ice water"},{"item":"1 Onion chopped"},{"item":"2 Celery stalks chopped"},{"item":"1 Jalapeno chili pepper. Seeded and chopped"},{"item":"2 tablespoons Butter"},{"item":"1 1\/2 lb Medium-lean ground beef "},{"item":"1 tablespoon Chili powder"},{"item":"1 cup Beef broth"},{"item":"2 Tomatoes finely chopped"},{"item":"2 tablespoons Chili sauce"},{"item":"2 tablespoons Relish"},{"item":"1 tablespoons Yellow mustard"},{"item":"2 tablespoons Hot sauce (optional)"},{"item":"1 cup Tex-Mex cheese grated"}],"instruction":"Shortcrust Pastry<\/strong>\r\n\r\n1- In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a disc with your hands.\r\n\r\n2- On a floured work surface, roll the dough out until about 1\/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie plate with the dough. Refrigerate for 30 minutes.\r\n\r\n3- With the rack in the lowest position, preheat the oven to 400\u00b0F (200\u00b0C).\r\n\r\n4- Prick the dough all over with a fork. Cover with a piece of foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove from the oven. Remove the foil and weights.\r\n\r\nFilling<\/strong>\r\n\r\n5- Meanwhile, in a large non-stick skillet over medium heat, soften the onion, celery and jalapeno in the butter for 7 minutes. Add the beef and cook over high heat, breaking the meat up with a wooden spoon, until nicely browned, about 10 minutes. Season with salt and pepper. Add the chili powder and cook for 1 minute while stirring.\r\n\r\n6- Add the broth and tomatoes to the skillet. Bring to a boil and cook over high heat, uncovered, stirring a few times, until the liquid has been absorbed, about 15 minutes. Remove from the heat. Add the chili sauce, relish, mustard and hot sauce, if desired. Let cool before pouring into the crust. Cover with the cheese. Freeze at this step, if desired.\r\n\r\n7- Bake for 20 minutes or until the cheese is melted and the crust is golden. (If cooking from frozen, let partially thaw before baking for 40 minutes.)\r\n\r\nNote from Ricardo<\/em>\r\nTo save time, you can use a store-bought pastry.\r\n\r\nThe Mexican beef pie can be prepared and refrigerated up to 3 days in advance.<\/blockquote>","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,60],"tags":[79],"class_list":["post-343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-main-course","tag-beef"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=343"}],"version-history":[{"count":4,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/343\/revisions"}],"predecessor-version":[{"id":346,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/343\/revisions\/346"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/344"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}