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Bellissimo bolognaise pie
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Delicious fusion pie combines flavors of meat pie, spaghetti bolognese, and lasagna in a unique Italo-Aussie twist.
Ingredients:
  • 3 slices mild pancetta, finely chopped
  • 1/2 brown onion, finely chopped
  • 500g beef mince
  • 60ml (1/4 cup) red wine
  • 250ml (1 cup) Napoletana pasta sauce
  • 25g butter
  • 40.00 ml plain flour
  • 250ml (1 cup) milk
  • 20g (1/4 cup) finely grated parmesan
  • 1 egg, lightly whisked
  • 50g (1/2 cup) coarsely grated fresh mozzarella
  • Poppy seeds, to sprinkle
  • 300g (2 cups) plain flour
  • 180g butter, chilled, chopped
  • 1 egg yolk
  • 2-60.00 gm chilled water
Instructions:
  • In a large saucepan over medium-high heat, warm oil. Add pancetta, onion, and garlic. Cook for 2-3 minutes until tender. Transfer to a bowl. Cook mince in the saucepan, breaking it apart, for 4 minutes until browned. Return onion mixture to the pan, pour in wine, and cook for 1 minute until most of the liquid evaporates. Add pasta sauce, tomato paste, and season with pepper. Simmer for 10 minutes until thickened. Cool for 30 minutes, cover, and refrigerate for 2 hours before serving.
  • In a food processor, blend flour and butter until it forms a fine breadcrumb-like mixture. Add egg yolk and water, then process until the dough just combines. Transfer the dough to a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200C. In a saucepan over medium heat, melt the butter until foamy. Stir in the flour and cook for 1 minute until bubbling. Remove from heat. Slowly whisk in the milk until smooth. Cook over medium-low heat for 3-4 minutes until thickened. Mix in the parmesan and season to taste. Cover the surface with plastic wrap.
  • Grease a 25cm pie dish generously with butter. Roll the pastry out on a floured surface until it's 3mm thick. Cut eight 9 x 18cm triangles from the dough. Arrange the triangles around the dish. Reroll the remaining dough. Cut out a 16cm disc, then place it in the dish and press to seal.
  • Spread a layer of creamy bechamel sauce over the disc, then add the flavorful mince mixture on top. Fold the triangles over the filling. Use a knife to cut between the triangles, creating portions and cutting through the pastry base. Brush the top of the pastry with beaten egg. Bake for 30 minutes or until a beautiful golden hue appears. Sprinkle with gooey mozzarella and flavorful poppy seeds, then return to the oven for 10 minutes or until the cheese melts perfectly. Set aside for 5 minutes before serving.

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