Triple Layered Pizza Pie

Triple layered Pizza Pie

Triple Layered Pizza Pie

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Ingredients:

• Ready Rolled Short Crust Pastry
• Ready Rolled Puff Pastry
• Tortilla x 2
• Peperoni
• 1tsp Oregano
• 3tbsp Parsley
• Salt and Pepper
• 1 Onion diced
• 2 Garlic Cloves
• 2tbsp Tomato Puree
• 400g Tinned Chopped Tomato
• Precooked Sweet Chilli Chicken
• Diced Red Pepper
• Mozzarella Cheese Slices
• Ham Hock
• Mushroom
• 1tbsp Olive Oil

Method;

1. For the pizza sauce: In a Frying pan add the olive oil and the diced onion, garlic, oregano, parsley. Cook for 1 minutes, add tomato puree and cook for another 2 minutes. Add the tinned tomato and cook for 10 minutes and season. Leave to cool.
2. Get out your pastry from the fridge 30 minutes before use. Then roll out the pastry and place in a loose bottomed tin, making sure you press out to the edges. Put a layer of the pizza sauce at the bottom, top with a layer of mozzarella and then the peperoni. Use a tortilla to separate the layers and begin layer number 2.
3. Create the same base as above (pizza sauce and mozzarella) and then use the sweet chilli chicken and pepper. Again separate with a tortilla.
4. For the final layer repeat the same base as above then add your mushroom and ham hock. 
5. Egg wash around the edge and cover with ready to roll puff pastry. Use a fork to seal the edges and then use a knife and run along the side to trim off any excess pastry.
6. Make a small incision at the centre of the pie to release steam during cooking then cover the lid with pizza sauce, mozzarella and then pepperoni. Cover with foil and place in the oven at 180 degrees for 30 minutes
7. After 30 minutes remove the foil and place back in the oven for 10 minutes.
8. Serve with a sprinkle of parsley or basil.

Crafty Burrito Pie

Crafty Burrito Pie

Crafty Burrito Pie

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Ingredients:

• Tortilla x 6 (large)
• Chicken Thigh 600g diced
• 1tbsp Smoked Paprika
• 1tbsp Cumin
• Salt and Pepper
• 1 Red Onion diced
• 2 Garlic Cloves
• 400g Precooked Black Beans
• 400g Tinned Chopped Tomato
• 1tsp Oregano
• 1tsp Mild Chilli Powder
• 1tsp Cayenne Pepper
• Left over rice
• Mozzarella Cheese
• Cheddar Cheese
• 2tbsp Olive Oil

Method;

1. In a Bowl mix olive oil over the chicken and add the paprika, cumin, salt and pepper. Place in a large frying pan and cook until nicely browned.
    
2. Remove chicken and place onion in the pan, cook for 5 minutes and add garlic. Cook for a further 2 minutes and add oregano, chilli powder and cayenne pepper. Cook for 1 minute and add chopped tomato and black beans and cook for 10 minutes and season to taste. Remove from the pan and leave to cool.
    
3. In your cake tin, place three tortillas in the pan and spread around so none of the tin is exposed and just less than half of the tortilla is poking above the rim. Add your first layer of rice and mozzarella. Add another layer of tortilla and place the bean mix on top. Add another tortilla and place your chicken mixture on top and sprinkle cheddar cheese on. Add your final tortilla, fold over your original tortilla that are poking out the top. Cover with foil and bake for 30 minutes at 180.
    
4. Remove from oven. Remove foil and add a layer of salsa on top and then cover in mozzarella. Leave uncovered and put back in the oven for 15 minutes at 180.
    
5. Remove and serve with coriander sprinkled on top and a wedge of lime with sour cream and guacamole.
    

NOTE: if you want that stringy mozzarella affect then slice a whole a ball of mozzarella up and place on one of your layers.