Friday, 8 June 2012

Happy Pieday!

I warned you.

Nobody can say I didn't warn you.
I warned you that my definition of pie was going to be flexible.
Today's pie has a filling contained within a crust*, therefore it is pie.
The fact that Nigella Lawson calls this a mexican lasagne should trouble nobody.
Eleanor couldn't do this all by herself as it involves a hot pan and a lot of chopping, but she had fun with the parts she could do.

Bean and Tortilla Pie


One packet of tortillas
One large or two small tins of sweetcorn, drained
Two tins of black beans, drained
One tin of tomatoes
One or two green chillies
A mediumish block of decent cheese (smoked cheddar is good)
One onion
One red pepper
A few cloves of garlic
A bunch of fresh coriander
Some cooking oil.

Chop up the garlic, onion, pepper and chillies.
We kept the chilli pieces quite big so that I could find them to fish them out of Phoebe's portion, but you probably won't need to do that.

Heat the oil in a pan, add the garlic.
When the garlic starts to soften add the other chopped vegetables.

Once they've had about five minutes in the pan chop the coriander, add this to the pan along with the tomatoes and put it back onto the stove for ten to fifteen minutes.

While it's simmering grate the whole block of cheese and put most of this into a bowl.

Add the sweetcorn and the black beans, then stir it all together.

When the sauce is ready turn off the heat and prepare to assemble the pie

Put a little of the sauce in the bottom of a casserole or deep pie-dish.

Add one or two tortillas to cover the bottom and sides of the dish.

Now add about a third of the beans and cheese (more if you're using less tortillas) and cover that with more sauce.

Add another tortilla or two on top of this and continue layering beans, sauce and tortillas until you reach the top of the dish, finishing with a layer of tortillas.

Dab the last of the sauce (unless you have a lot left over, in which case just use a little) on top of this and cover it with the last of the cheese.

Put it all into the oven on 200 (or similar cook-everything) setting for half an hour or until the crust looks crisp and, well crusty.

Take it, singed but delicious, out of the oven and leave for ten minutes or so.

Cut into squigdgly sloppy slices** and serve.

This is definitely worth reheating and seems to stay good until you run out of leftovers.

*It goes crusty in the oven so it is a crust.
** Slices, see? Like a pie. It's a pie!

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