A Perfect Pantry
Bolognaise Pie
- PREP TIME
3hrs 45min - COOK TIME
1hr 15min - READY TIME
6hrs 5min - SERVINGS
6-8
INGREDIENTS
PARMESAN AND HERB SHORTCRUST PASTRY
- 20g grated parmesan
- 220g plain flour
- Pinch salt
- 1 tsp dried herbs
- 150g cold cubed butter
- 2 tbs iced cold water
RECIPE BOLOGNAISE SAUCE
- 1 tbs vegetable oil
- 1/2 tbs garlic, chopped
- 3/4 cup brown onion, small dice
- 0.5kg beef mince
- 60g tomato paste
- 3/4 cup grated carrot
- 1/2 cup grated mushroom
- 3/4 cup red wine
- 1/2 cup beef stock
- 3/4 400g tins diced tomatoes
- 2 bay leaves
- 1 tsp dried mixed herbs
- Salt /pepper
- Pinch sugar
- 3 tbs cornflour
PIE
- 1 sheet puff pastry
- 1 egg
- 50ml milk
DIRECTIONS
PARMESAN AND HERB SHORTCRUST PASTRY
- Place the parmesan, flour, salt, herbs and butter into your KAMBROOK food processor.
- Process until the flour resembles breadcrumbs.
- Slowly add the iced cold water whilst pulsing until the dough starts coming together.
- Take the dough out of the food processor and roll into a ball and wrap in cling wrap.
- Let the dough rest for 1-2 hours.
- Roll the dough out to 3 mm thickness and let rest for an hour.
- TIP: Don’t trim the pastry of until after it has rested. Trim of the edges.
- Poke the bottom of the pie with a fork to allow the hot air to escape.
- Place a piece of greaseproof paper into the pie and place blind baking beads into the paper to weight down the pastry.
- Bake with the beads for 15 minutes, then remove the beads and bake for a further 15 minutes.
RECIPE BOLOGNAISE SAUCE
Use half the ingredients and use an extra 2 tbs cornflour to thicken the half recipe
- Select SAUTÉ on your KAMBROOK pressure cooker, press START/CANCEL to begin.
- Place the oil, garlic and onion in the pressure cooker.
- Sauté for 2-3 minutes.
- Add your beef mince and sauté for 5 minutes or until meat is browned.
- Add tomato paste and sauté for an additional 2 minutes.
- Add the grated carrot, mushroom, red wine, beef stock, diced tomatoes, bay leaves and mixed herbs.
- Securely place and seal the lid onto the pressure cooker. Close the vent.
- Turn your dial to 12 minutes or select WHITE RICE setting on the digital pressure cooker.
- When timer is finished, release the pressure from by turning the pressure release valve to the right. Carefully remove the lid.
- Select SAUTÉ and press START/CANCEL to begin.
- Mix your cornflour with a little cold water and add to hot bolognaise sauce.
- Season.
PIE
- Pre heat oven to 190C.
- Mix your egg and milk together.
- Place your bolognaise sauce into the blind baked pastry base.
- Brush the edges with the egg wash.
- Cut your puff pastry slightly bigger than the pie and cover the pie with the puff pastry lid.
- Crimp the edges using your knuckles and thumb.
- Brush with egg wash and put into oven for 25 minutes or until the pie is a golden brown.
- Serve
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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