VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Tomato Milpa Pie
From 'Eat Mexico' by Lesley Tellez
This Pie is filled with tomatoes and vegetables. It may have many steps to make, but serving 8-10 people, the end result is more than worth it.Ingredients
- For the Pastry:
- 155g plain flour
- ½ tsp salt
- ½ tsp sugar
- 115 cold unsalted butter
- For the Filling:
- 900g fresh, ripe tomatoes
- 2 tbsp olive oil
- ½ medium onion, chopped
- 1 small courgette, cut into thin half-moons
- 175g sweetcorn kernels
- 80g mayonnaise
- 115g Monterey Jack Cheese
- 15g coriander, chopped
- Salt, to taste
Recipe
- Fill a small bowl with 120ml water and add a few ice cubes.
- In a medium bowl, whisk together the flour, salt, and sugar. Cut in the butter until it breaks into uneven, more-or-less pea-shaped pieces.
- Add 1 tablespoon iced water at a time to the mixture until the dough just comes together when squeezed. Shape the dough into a ball and wrap in clingfilm. Flatten into a disc and refrigerate for at least 1 hour.
- Place the dough on a well-floured surface. With a floured rolling pin, roll the dough into a 28cm circle, gently peeling the dough off the work surface and rotating in a circle as needed. Transfer the dough to a 23cm pie dish and trim any excess. Pinch or crimp the ends. If the pastry case has softened too much and feels greasy, chill in the fridge for about 30 minutes.
- Preheat the oven to 200°C.
- Cover the pastry case with a layer of foil, (this will prevent it from browning too soon in the oven), and weigh it down with a layer of dried beans. Bake for 20 minutes, then remove the foil and bake for a further 5-10 minutes until the pastry is golden brown. Leave to cool while you make the filling.
- Reduce the oven to 180°C.
- Cut the tomatoes into 5mm slices and sprinkle with salt. Place in a colander and leave to sit for at least 20 minutes to help the tomatoes release their juices, which will make the pie less soggy. Pat the tomatoes dry with kitchen paper.
- Heat the oil in a medium frying pan over a medium heat. Add the onions and cook for 4-5 minutes, until translucent.
- Add the garlic and cook for about 30 seconds until aromatic.
- Stir in the squash and sweetcorn and cook for 6-7 minutes until the salt is just tender. Season with salt and set aside.
- Mix together the mayonnaise and cheese in a small bowl.
- Place half the tomatoes in an even layer in the pastry case. Top with half the squash mixture and a sprinkle of coriander. Repeat layers with the remaining tomato and squash, then slather the mayo-cheese mixture evenly over the top.
- Bake for about 25 minutes or until lightly browned. Leave to cool slightly then serve warm.
- The pie is best the day it's made, it will become soggy if left in the fridge.
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