Meat Pie Tortillas
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MAKE THIS WITH
Ingredients
- 4 La Banderita Soft Tacos
- 1 cup grated mozzarella
- Mashed potato, to serve
- Steamed peas, to serve
- Tomato sauce to serve
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MEAT SAUCE
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- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 carrot, grated
- 2 celery stalks, finely chopped
- 1 rosemary sprig, leaves picked and chopped
- 500g beef mince
- 2 tbsp plain flour
- 2 tbsp tomato paste
- 1 1/2 tbsp Worcestershire sauce
- 1 cup beef stock
- Salt and pepper
LET'S GET STARTED
- Heat the oil in a large sauté pan over medium–high heat and add the onion, garlic, carrot, celery, rosemary and sweat off, stirring occasionally, for 6-8 minutes to soften the vegetables. Add the mince to the pan and break up the lumps with a wooden spoon. Season with salt and pepper and cook for 3-4 minutes. Sprinkle in the flour and cook off for a minute before adding the tomato paste and Worcestershire sauce followed by the stock. Cover with the lid and reduce the heat to low. Cook for 30-35 minutes or until the beef filling is thick and rich and there is not too much liquid left. Cool.
- Preheat the oven to 200°C and lightly grease 4 individual pie dishes (12cm wide and 200ml capacity). Alternatively, you can do mini ones in a 12-hole muffin tin. Arrange tortillas into the dishes, pressing into the side to form a basket shape.
- Fill 3/4 full with the cooled mince mixture. Top with cheese and bake in the oven for 10-15 minute until the tortilla basket is golden and the cheese has melted.
- Garnish pies with a dollop of mash and peas and a drizzle of tomato sauce.
