THESE swirly whirly pies are a great spin on everyone’s favourite Bolognese. Instead of being stirred through spaghetti, the sauce is all dressed up in pastry and ready to party!
You will need:
2 teaspoons sunflower oil
1 shallot, finely chopped
125 g/4½ oz extra lean minced beef
1 small parsnip (about 75g/2½ oz), finely grated
3 tbsps finely chopped parsley
3 tbsps sun-dried tomato puree
½ tspn ground paprika
500 g/1lb 2oz ready-made puff pastry
Flour, for dusting
Beaten egg, to glaze
1. Heat the oil in a small frying pan and fry the shallot and beef for 8-10 minutes, stirring and breaking up the mince, until browned and dry. Transfer to a bowl and leave to cool.
2. Preheat the oven to 220°C/425°F/Gas Mark 7. Line 2 baking sheets with baking parchment.
3. Add the parsnip, parsley, tomato purée and paprika to the cooled beef mixture and mix well to combine.
4. Roll out the pastry on a lightly floured surface to a 40 x 30 cm/16 x 12 inch rectangle and brush all over with beaten egg. Spoon the beef mixture on top and spread in an even layer. Roll up the pastry starting from a long edge. Trim off the ends to neaten, then cut the roll into 1 cm/½ inch thick slices.
5. Place half the slices on a large piece of clingfilm, spaced well apart. Cover with more clingfilm and roll the slices lightly with a rolling pin to flatten. Peel away the top layer of clingfilm, then place the pies on the prepared baking sheet. Repeat with the remaining slices.
6. Brush the slices with beaten egg and bake them in the oven for 10 minutes. Check that the pies haven’t risen in the centres, pressing them down with the back of a spoon if they have. Bake for a further 5 minutes, or until golden. Serve warm or transfer to a wire
rack to cool. Eat the pies on the day you
If these disappear in a flash, squeeze one 130g pouch of Ella’s Kitchen lip-smacking spaghetti bolognaise onto the same amount of pastry to make some speedy extras.
For more food inspiration log on to www.ellaskitchen.co.uk