Name: Bolognese meatball pie
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 gram beef mince; 1/2 cup chopped flatleaf parsley; 1 brown onion, coarsely grated; 1/3 cup packaged dried breadcrumbs; 1 tablespoon vegetable or olive oil; 3 clove garlic, crushed; 400 gram can diced tomatoes; 2/3 cup frozen peas; 2 sheets frozen butter puff pastry, thawed; 1 egg, lightly whisked; mixed salad, to serve

Bolognese meatball pie

Warm, hearty and packed full of goodness, this tasty bolognese and meatball pie is the ultimate comfort food. Serve it up for your family - we guarantee they'll all love it.

Ingredients

750 gram beef mince

1/2 cup chopped flatleaf parsley

1 brown onion, coarsely grated

1/3 cup packaged dried breadcrumbs

1 tablespoon vegetable or olive oil

3 clove garlic, crushed

400 gram can diced tomatoes

2/3 cup frozen peas

2 sheets frozen butter puff pastry, thawed

1 egg, lightly whisked

mixed salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine mince, half the parsley, onion and breadcrumbs in a bowl; season. Roll heaped tablespoons of mixture into balls.

3.Heat oil in a saucepan over moderate heat. Cook meatballs, in batches, 5 minutes each batch, or until browned. Transfer to a heatproof plate.

4.Add garlic to same pan over moderate heat; cook, stirring, 30 seconds, or until fragrant. Stir in tomatoes; bring to a simmer.

5.Return meatballs to pan; simmer, stirring occasionally, 20 minutes, or until meatballs are cooked and sauce thickens. Remove from heat. Stir in peas and remaining parsley; season. Cool.

6.Transfer cooled meatball mixture to a 1.5 litre (6-cup), 5cm-deep oval ovenproof dish.

7.Overlap pastry sheets by 2cm at one edge, then press to seal. Cover meatball mixture with pastry, trimming edges; brush with egg. Using a large knife, score top of pastry lightly (don’t cut right through).

8.Bake 20 minutes or until golden, puffed and cooked. Serve with salad.

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