Tortilla pies - beef and tofu (not together) - Britsih pie week day 4, pie 2

National pie week - so I thought I would join in the fun again, and see what I could rustle up from the fridge and cupboards.  Basically, I came up with 2 pies  - one with minced beef, and one with tofu - both were very well received.

Served with sweet potato wedges, saffron braised fennel with leeks and a simple salad.

For both pies:-

Tortillas (2 per pie)
Olive oil
Leeks
Celery
Garlic
Red pepper
Courgette
Mixed herbs
White wine
Grated cheese (I used a mixed of smoked and plain cheddar)
Mushrooms
Soya milk (or dairy milk)

For the meat pie:-

Minced beef

For the tofu pie:-

Tofu
Ketchup
Soy sauce
American mustard
Olive oil

For the sweet potato wedges:-

Olive oil
Sweet potato
BBQ seasoning

For the saffron braised fennel with leek

Olive oil
Leeks
Garlic
Fennel
Tomatoes
Saffron
Thyme
Pinch of chilli
White wine

1.  Start by marinating cubed tofu in a mixture of the ingredients from the tofu pie list above.  Leave in the fridge for 30 minutes or so.
2.  Chop 3 leeks.  Split between 4 deepish frying pans, with a splosh of olive oil - 1 for the fennel, 1 for the veg mix for both pies, 1 for the tofu and one for the beef filling.  Sautee gently.

If you were doing all 4 dishes you need to continue with the braised fennel and leek, then the sweet potato, then the vegetables for the pie(s), then the meat and mushroom mixture, then the tofu and mushroom mixtture.  The grate the cheese.  Then build the pies, and bake them for 25-30 minutes.

 so ...

3.  To one lot of sauteed leeks add crushed garlic, stir in, and then add wedges of fennel.  Sprinkle in a couple of strands of saffron, a pinch of thyme and add a few chopped tomatoes.  Stir.  Cover with white wine and water and simmer for about 45 minutes, stirring occasionally.  Season with salt and pepper.

4.  Peel sweet potataoes and chop into wedges.  Toss in olive oil, salt and BBQ seasoning and roast for 45 minutes.

5.  To the next lot of sauteed leeks add crushed garlic, chopped celery, courgette and red pepper, with the herbs and a slosh of white wine.  Simmer gently until beg are a bit soft.

6.  To the third lot of sauteed leeks add minced beef and fry until browned.  Add the half of the chopped mushrooms and cook for about 10 minutes.

7.  To the final lot of sauteed leeks add marinated tofu, toss about a bit on a highish heat until tofu is a bit browned, then add the rest of the chopped mushrooms and cook for about 10 minutes.

8.  Grate cheese.

9.  Oil two pie dishes.  Line them both with a tortilla.  Layer the mixtures - veg, meat/tofu filling, cheese.  Top with another tortilla.  Wash with milk (plant based or otherwise) and bake for 25--30 minutes.

10.  Throw salad together.

11. Scoff, serve .... my goodness they were both good.