Comforting

Bolognese pie

Name: Bolognese pie recipe
Yield: 6
Ingredients: 375g Carême brand frozen puff pastry, thawed; 1/2 cup (125ml) extra virgin olive oil; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 celery stalks, finely chopped; 3 garlic cloves, roughly chopped; 250g Swiss brown mushrooms, finely chopped; 500g beef mince; 2 rosemary sprigs, finely chopped; 60g tomato paste; 1/2 tsp smoked paprika; 400g can chopped tomatoes; 1/2 cup (125ml) red wine (optional); 1 1/2 cups (120g) finely grated parmesan, plus extra to serve; 1 cup basil leaves, plus extra to serve; 1 egg, lightly beaten for eggwash

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by Phoebe Wood

Aug 09, 2021

Over pasta? Embrace the bolognese in pie form with this comforting cold night staple.

375g Carême brand frozen puff pastry, thawed
1/2 cup (125ml) extra virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, roughly chopped
250g Swiss brown mushrooms, finely chopped
500g beef mince
2 rosemary sprigs, finely chopped
60g tomato paste
1/2 tsp smoked paprika
400g can chopped tomatoes
1/2 cup (125ml) red wine (optional)
1 1/2 cups (120g) finely grated parmesan, plus extra to serve
1 cup basil leaves, plus extra to serve
1 egg, lightly beaten for eggwash

Method

1.

Trim pastry to fit the size of a round pie dish (approx. 1.25L-capacity), leaving about 3cm overhang. Cut a 2cm round in the middle of the pastry. Place pastry on a chopping board and using a small sharp knife, make eight 10cm incisions in the pastry, starting from the centre of the and being careful not to cut all the way through, leaving an approximate 5cm border from the outside edge of the pastry. Chill until ready to use.
2.

Preheat oven to 200°C. Heat oil in a large pan over medium heat. Add onion, carrot and celery with 1 tsp salt flakes, and cook, stirring, for 10-12 minutes or until softened and lightly caramelised. Add garlic and mushrooms and cook for 3-4 minutes or until mushrooms have softened. Add beef mince and rosemary, and cook, stirring, for 5-6 minutes, breaking up with a wooden spoon, until mince is browned all over. Stir in tomato paste, paprika, chopped tomatoes, red wine and 1/2 cup (125ml) water and reduce heat to medium-low. Cook, stirring occasionally, for 15-20 minutes until thick and reduced. Stir through parmesan and basil and season to taste. Transfer mixture to an oven-proof dish. Lay prepared pastry round on top, and pleat the edges to seal. Brush with eggwash. Place in the oven on a baking tray and bake for 30 minutes until pastry is deep golden. Scatter with extra parmesan, basil leaves and black pepper to serve.

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