Ingredients
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.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
Recipe By:
New Zealand Woman's Weekly
