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This is a layered pie that started life out as a throw together of leftovers when a friend unexpectedly showed up for dinner some years back. I had a bit of bolognaise left over from the night before and the rest were handily in the fridge. It was such a hit that it got requested often from friends as word spread around. I'm just glad it's easy to do - and cheap : )
Saute the onion in a little oil in a large frypan over med/high heat.
Add garlic and cook another minute.
Add the mince and cook til browned, breaking up any lumpy bits.
Add the wine and cook for a few mins til reduced and flavour goes into the meat.
Add the passata, tomato paste, beef stock and the herbs and cook on medium heat for about 10 mins.
You want this mixture to be quite thick so don't add water.
In a bowl, combine all the cheeses, the eggs, spinach, pesto and salt and pepper and mix well.
Grease a 35cm x 25cm ceramic baking dish and line with 2 sheets of joined puff pastry.
Fill with Bolognaise.
Spread the Spinach mixture carefully over the bolognaise.
Top with puff pastry and seal edges.
Brush top with milk and bake in 180C oven til browned
Sometimes I make individual parcels by cutting pastry sheets in half and assembling each one as per the big pie
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