Recipe

Bolognaise pies

Take your favourite midweek dinner, bolognaise, and use it to fill a delicious flaky pastry pie. Serve with mushy peas and you have a complete meal for culinary comfort. Photography by David Hahn / Bauersyndication.com.au.

  • 10 mins preparation
  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Bolognaise pies
  • 2 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 4 clove garlic, chopped
  • 1 kilogram lean minced beef
  • 1 tablespoon mixed dried herbs
  • 2 teaspoon garlic salt
  • 2 teaspoon fresh oregano, chopped
  • 1 tablespoon worcestershire sauce
  • 1 cup mushrooms, sliced
  • 410 gram can corn, drained
  • 1 cup celery, chopped
  • 1/2 cup tomato sauce
  • 410 gram can savoury tomatoes
  • 300 gram tomato paste
  • 1/2 cup red wine
  • salt and freshly ground pepper
  • 450 gram flaky puff pastry
  • 1 cup grated tasty cheese
  • 3 cup cooked mashed potato
Mushy peas
  • 600 gram frozen minted peas
  • 50 gram butter
  • 1 tablespoon extra virgin olive oil

Method

Bolognaise pies
  • 1
    Heat oil in a large saucepan, add onion and garlic. Cook for 2 to 3 minutes. Add the mince and brown.
  • 2
    Add the next 11 ingredients. Cook for 15 to 20 minutes and check seasoning. Set aside.
  • 3
    Preheat the oven to 190°C.
  • 4
    Grease or line 6 pie pans (12cm wide x 5cm deep) with baking paper. Place pastry in pans, fill 3/4 with bolognaise sauce.
  • 5
    Divide potato among pies and sprinkle the cheese on top.
  • 6
    Bake for 40 to 45 minutes. Stand for 10 minutes. Serve with mushy peas.
Mushy peas
  • 7
    Combine all ingredients in a glass bowl and microwave for 6 to 7 minutes. Mash.

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