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Bolognaise pie
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Prep Time:
30 minutes
Cook Time:
145 minutes
Total Time:
175 minutes
Indulge in a decadent gourmet pie filled with slow-cooked beef, red wine, herbs, and tomato.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1.5kg beef chuck steak, excess fat trimmed, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, trimmed, coarsely chopped
  • 700g btl passata (tomato pasta sauce)
  • 160ml (2/3 cup) beef stock
  • 125ml (1/2 cup) red wine
  • 2 tsp dried Italian herbs
  • 125.00 ml fresh basil leaves, coarsely chopped
  • 125.00 ml fresh continental parsley leaves, coarsely chopped
  • 3 sheets (25 x 25cm) of frozen puff pastry, just thawed
  • 1 egg, whisked
  • Finely grated parmesan, for topping
Instructions:
  • Preheat oven to 180°C. In a large flameproof casserole dish over medium-high heat, brown one-third of the beef in 1 tablespoon of oil for 5 minutes. Transfer to a bowl and repeat with the remaining beef in two more batches using the remaining oil, ensuring to reheat the pan between batches.
  • Combine onion, garlic, carrot, and celery in the casserole dish. Sauté for 10 minutes until tender. Add passata, stock, wine, dried herbs, and beef. Bring to a boil, season with salt and pepper. Cover and bake for 2 hours until beef is tender. Stir in basil and parsley. Let cool slightly before using in pies.
  • Assemble the pies by cutting 6 discs from thawed frozen puff pastry sheets using six 330ml (1 1/3-cup) capacity ovenproof dishes as a guide. Divide the filling among the dishes, then brush the top edges of the dishes with whisked egg. Place the pastry discs on top and gently press to seal. Brush the pastry tops with egg, sprinkle with Parmesan, and place the pies on a baking tray. Bake at 200°C for 20-25 minutes until the pastry is puffed and golden.

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