Beef Bolognese Pies

Bolognese

• 500 g minced beef
• 75 g smoked pancetta (lardons or rashers, finely chopped)
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tin good-quality plum tomatoes
• 1 tbsp tomato puree
• 1 tbsp good-quality balsamic vinegar
• 125 ml red wine
• 250 ml beef stock
• 1 bay leaf
• 1 tsp Marmite (optional)

Pies

• 1 sheet ready-rolled puff pastry
• 300 g mozzarella (grated or pre-sliced, not fresh)
• 1 egg, beaten

Directions

• Preheat the oven to 375 F.
• Preheat a large heavy-based casserole dish. Brown the mince on all sides, 2-3 minutes, working in batches so the pan is not overcrowded (or the meat will sweat instead of brown). Remove the meat and set aside.
• Turn down the heat and render the smoked pancetta until it begins to turn golden. Add the onion and sweat 10-12 minutes until very soft and starting to color. Add the garlic and cook 1 minute more.
• Add the tomato puree and cook 1 minute. Add the chopped tomatoes, red wine, beef stock and bay leaf. Bring to the boil, then reduce to a bare simmer and cook, partially covered, about 1.5 hours until the sauce is reduced and the meat is tender.
• Season to taste, adding Marmite if the sauce needs more depth of flavor.
• Unroll the puff pastry and cut into four squares. Spoon a layer of bolognese into each pie dish, then a layer of mozzarella, then another layer of bolognese. Cover each with a puff pastry square.
• Trim off the excess, crimp the edges with a fork, and cut a slit in the middle to let steam escape. Brush with egg wash and bake 10-12 minutes until the pastry is golden brown.

From Tastemade on Instagram (video by @tastemadeuk).