British Red Tractor Assurance is available on selected products.

Our high welfare British Veal is RSPCA Assured.


MUSCLEFOOD TORTILLA WRAP PIE

Courtney

Pies always seen to take a seat on the ‘no eating’ list of any healthy eating plan… UNTIL NOW! Courtney gives you a super simple recipe to reach the upper crust of pie heaven on any diet.

By Courtney Pruce


Ingredients

    Truffle Filling

  • 200g lean beef mince
  • 1 – 2 tortilla wraps
  • A big handful of closed cup mushrooms
  • 1 finely diced red onion
  • 1 beef or vegetable stock cube
  • A dash of Worcestershire sauce
  • 1 whole egg
  • Salt & pepper to taste
  • Kitchen bits:

  • A round pie or sponge cake baking tin (we used a round sponge cake tin with a detachable bottom to make it easier to remove the pie once baked – see photos for reference)
  • Low cal spray for greasing of the tin
  • A basting brush for the egg wash

Nutrition

Macros – Makes one pie with two half servings

  • Calories: 362kcal
  • Protein: 29g
  • Carbs: 28g
  • Fats: 18g

No time to make?

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 362 1368 -1006
Carbs 28g 85g -57g
Fat 18g 73g -55g

Method:


  1. Pre heat your oven to 195 degrees celsius.
  2. In a frying pan, heat your chosen cooking oil on a medium heat and then add the finely diced red onion, cooking for 2-3 minutes until softened. Then add the beef mince and fry off until it’s browned.
  3. Add in the sliced mushrooms and fry off for a further 2 minutes. Then add to the pan your stock or gravy granules, boiling water and Worcestershire sauce and season with salt & pepper to taste (you would add your green peas here aswell if using).
  4. Stir the mince filling for a few minutes, bring it to a boil. Once the water is bubbling, turn down the hob to a low heat and leave to simmer for 15-20 minutes (the longer your simmer the more flavour it will have) until the pie filling has thickened.
  5. In the mean time, whilst your mince filling is simmering, spray your chosen baking tin with low cal spray so that the pie won’t stick in the oven. Then place one whole tortilla wrap into the tin, patting it down so that it mounds to the round shape of the tin.
  6. Now remove the mince filling from the heat and carefully spoon it into the tortilla line baking tin. Use the back of a spoon to pat the filling down evenly, making sure it covers the whole bottom of you tortilla wrap. Then fold the extra bits of the tortilla over onto the mince filling and pat it down so that it sticks.
  7. Use a pair of scissors or a knife and chopping board to cut another tortilla into even 1-2cm width strips (you probably won’t need to use the whole tortilla to lace the top of your pie).
  8. Now use the strips accordingly to layer vertically over the top of the pie, tucking any left over edges down the sides of the tin (you may need to cut these up and adjust lengths to fit). Then repeat this step horizontally (see picture below for reference).
  9. Now whisk 1 whole egg in a bowl (you won’t use it all so feel free to use a small egg) and use basting brush to brush the whole tortilla pie crust evenly. This is so we can get a delicious crisp and golden finish on the pie to mimic the flavour and texture of the real thing!
  10. Now pop the pie into your pre-heated oven and bake for 20-25 minutes until deliciously crisp and golden!
Just £1.00


Recipe Archive

Access all MuscleFood recipe cards. Select a recipe from the list below, then click the ‘View Recipe’ button.