Creamy and rich, this tangy dip made with award-winning Albert's Leap Double-Cream Brie is bursting with spinach and sun-dried tomato flavour.
COOK TIME | BAKE TIME
12 min | 40 min
In a large, nonstick skillet over medium heat, cook beef, onion, garlic, oregano, chili powder, cumin and salt for about 8 minutes or until browned. Stir in whipping cream and simmer for 3 minutes or until reduced and thickened. Remove from heat and stir in 1 cup (250 mL) of the cheese. Stir in corn and beans. Set aside to cool slightly.
Lime Crema: In a small bowl, whisk together sour cream, lime zest and juice, salt and pepper. Refrigerate until ready to use. Preheat oven to 375°F (190°C).
Unroll 1 of the pie pastry sheets and fit into 9-inch (23 cm) pie plate. Spoon half of the cooled beef mixture into pie crust bottom. Sprinkle with remaining 1/2 cup (125 mL) of cheddar cheese and dollop with sour cream and salsa. Spoon remaining beef mixture over top. Brush edge of pastry with egg.
Unroll remaining pastry and place on top. Pinch edge to seal and crimp if desired. Brush top with egg and make 3 or 4 small slashes in top crust. Bake for about 40 minutes or until pastry is golden brown. Let cool about 10 minutes before cutting and serve with Lime Crema