All of us loved this one, even my husband who is not a great fan of lasagne, he doesn't like too much white sauce, this he said was perfect. My kids absolutely thought it was brilliant. And it was.
Another reason I love this, is you can do bits in advance. I made the bolognese the day before, you could even use Bolognese defrosted from the freezer. So if you ever make loads of Bolognese, whatever is left can be made this way next time. You can even use your favourite Bolognese recipe, it does not need to be this one.
Also with the Bolognese I like to use Pork and Beef mince, but you can use just beef mince.
The pastry is made in a food processor, too easy, you can make it by hand by rubbing in the butter, but a food processor makes it so much quicker. I really love food processors, they make cooking so much easier.
I should have cooked the sauce a little longer, as it was a little wet so when you sliced the pie it didn't slice perfectly, but no one cared, as you just spooned extra sauce onto each plate, the flavour compensated for any flaws in my technique.
This a great way to serve Bolognese, it really is quite simple and so so tasty.
1 tablespoon olive oil
3 slices mild pancetta, finely chopped
1/2 brown onion, finely chopped
1 garlic clove, crushed
500g beef and pork mince
1/4 cup (60ml) red wine
250ml Barilla Napoletana Pasta Sauce
2 tablespoons tomato paste
2 tablespoons plain flour
20g finely grated parmesan
1 egg, lightly whisked
50g coarsely grated fresh mozzarella
300g plain flour
180g butter, chilled, chopped
1 egg yolk
2-3 tablespoons chilled water
Heat oil in a large saucepan over medium-high heat. Add pancetta, onion and garlic. Stir for 2-3 minutes or until soft. Add the mince, cook, breaking up any lumps, for 4 minutes or until browned. Add the tomato paste, stir for 30 seconds. Add the wine, stir for 1 minute or until almost evaporated. Stir in the pasta sauce, season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until thick. Transfer to a bowl. Cool for 30 minutes. Cover, place in the refrigerator for 2 hours to chill.
To make the pastry: process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc and cover with plastic wrap. Place in the refrigerator for 30 minutes to chill.
Preheat oven to 200C.
For the béchamel: Melt butter in a saucepan over medium heat until foaming. Add flour. Whisk for 1 minute or until mixture bubbles. Remove from heat. Gradually whisk in milk until smooth. Stir over medium-low heat for 3-4 minutes or until thick. Stir in parmesan. Season with salt and pepper. Cover surface with plastic wrap.
Grease a 25cm (base measurement) pie dish with butter. Roll the pastry out on a well floured surface until 3mm thick. Cut eight 9 x 18cm triangles. Arrange around dish as shown below. Reroll leftover pastry. Cut a 16cm disc. Place in the dish and press to seal. Spread the béchamel over the disc. Top with mince mixture. Fold triangles over.
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