Prepare the Filling:In a large skillet, heat a drizzle of oil over medium-high heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 2–3 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Season the Beef:Once the beef is mostly cooked, stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the meat in the spices.

Add the Vegetables:Stir in the diced red bell pepper, jalapeños, and corn. Cook for another 3–4 minutes until the vegetables soften slightly.

Add Tomato Paste and Broth:Stir in the tomato paste and pour in the beef broth. Mix everything well and let it simmer for 5–6 minutes until the mixture thickens and most of the liquid evaporates. Remove from heat and let it cool slightly.

Preheat the Oven:Set your oven to 190°C (375°F). Line a baking tray with parchment paper.

Assemble the Pie:Roll out one puff pastry sheet slightly and place it on the prepared baking tray. Spoon the cooled beef mixture evenly over the pastry, leaving about 1 inch of border around the edges. Sprinkle the mozzarella cheese generously over the top.

Add the Top Layer:Place the second puff pastry sheet over the filling. Press the edges firmly with a fork to seal. Use a sharp knife to cut small slits on top of the pie to allow steam to escape while baking.

Egg Wash:Beat the egg with 1 tablespoon of milk and brush it over the top of the pastry for a shiny, golden finish.

Bake:Bake for 25–30 minutes or until the pastry is golden brown and puffed up beautifully.

Serve:Let the pie rest for 10 minutes before slicing. Serve warm with a side of sour cream, guacamole, or fresh tomato salsa.