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.
PREP
15 min
COOK TIME | BAKE TIME
12 min | 40 min
Ingredients
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Instructions
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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