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Bolognaise Pie

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    • images/stories/recipes/Bolognaise Pie 1.jpg
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    • 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

    1. Place the parmesan, flour, salt, herbs and butter into your KAMBROOK food processor.
    2. Process until the flour resembles breadcrumbs.
    3. Slowly add the iced cold water whilst pulsing until the dough starts coming together.
    4. Take the dough out of the food processor and roll into a ball and wrap in cling wrap.
    5. Let the dough rest for 1-2 hours.
    6. Roll the dough out to 3 mm thickness and let rest for an hour.
    7. TIP: Don’t trim the pastry of until after it has rested. Trim of the edges.
    8. Poke the bottom of the pie with a fork to allow the hot air to escape.
    9. Place a piece of greaseproof paper into the pie and place blind baking beads into the paper to weight down the pastry.
    10. 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

    1. Select SAUTÉ on your KAMBROOK pressure cooker, press START/CANCEL to begin.
    2. Place the oil, garlic and onion in the pressure cooker.
    3. Sauté for 2-3 minutes.
    4. Add your beef mince and sauté for 5 minutes or until meat is browned.
    5. Add tomato paste and sauté for an additional 2 minutes.
    6. Add the grated carrot, mushroom, red wine, beef stock, diced tomatoes, bay leaves and mixed herbs.
    7. Securely place and seal the lid onto the pressure cooker. Close the vent.
    8. Turn your dial to 12 minutes or select WHITE RICE setting on the digital pressure cooker.
    9. When timer is finished, release the pressure  from by turning the pressure release valve to the right. Carefully remove the lid.
    10. Select SAUTÉ and press START/CANCEL to begin.
    11. Mix your cornflour with a little cold water and add to hot bolognaise sauce.
    12. Season.

    PIE

    1. Pre heat oven to 190C.
    2. Mix your egg and milk together.
    3. Place your bolognaise sauce into the blind baked pastry base.
    4. Brush the edges with the egg wash.
    5. Cut your puff pastry slightly bigger than the pie and cover the pie with the puff pastry lid.
    6. Crimp the edges using your knuckles and thumb.
    7. Brush with egg wash and put into oven for 25 minutes or until the pie is a golden brown.
    8. Serve

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Power Drive Direct Food ProcessorPower Drive Direct Food Processor
    • Kambrook Pressure Express Pressure CookerKambrook Pressure Express Pressure Cooker
    • Pressure Express Digital Pressure CookerPressure Express Digital Pressure Cooker
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    Guest 18 January 2020

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