Celtic Pride Welsh Beef Enchilada Pie
- 150g Pulled PGI Welsh Beef brisket or beef joint, thinly sliced
- 4-5 medium flour tortillas
- 1 tbsp oil
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 red onion, sliced
- 2 garlic cloves, peeled and crushed
- 2 tbsp fajita spice seasoning
- 250g passata
- 1 small can of refried beans
- 150g cheese, grated (keep 100g for the top layer)
- Preheat the oven to 180°C / 160°C fan / Gas 5.
- Heat the oil in a frying pan, add the vegetables and fry for a few minutes until starting to brown.
- Add the fajita seasoning and fry for 1 minute.
- In a bowl, mix together the refried beans and passata and stir well.
- Spread the tortillas out on a baking tray and pop into the oven for 3 minutes, just to crisp up a little. Be careful not to over-brown. Remove from the oven.
- Lightly grease the bottom and sides of a 20cm springform tin or a circular ovenproof pan.
- To assemble the pie, start by placing one of the tortillas in the bottom of the dish, spread a spoonful of the tomato mixture, top with a handful of beef, vegetables and a little cheese, place another tortilla on top and continue the process until you finish with the final tortilla on top.
- Sprinkle over the remaining cheese and place in the oven for approximately 25 minutes until it’s piping hot and the cheese has formed a crusty surface.
- Sprinkle with spring onions and serve with a green salad.
Leave a Reply
Want to join the discussion?Feel free to contribute!