Hearty and delicious. This is a magical fusion of two of my favourite comfort foods: Spaghetti bolognese and mince and cheese pies.

Bolognese Pies

30 mins prep  |  50 mins cook
Difficulty: Medium  | Serves 4

INGREDIENTS
2 beef stock cubes
1 Tbsp cooking oil
½ onion, diced
500 grams beef mince
2 cloves garlic, chopped
¼ cup tomato paste
2 Tbsp Worcestershire sauce
2 Tbsp flour
1 tsp dried oregano
1 tsp sugar
Black pepper
4 sheets frozen puff pastry, thawed
Cooking spray
4 slices cheddar cheese
1 egg

PREPARATION

1. Place stock cubes on a bench or a chopping board. Using a jug or mug, press firmly down on the cube, crushing the cube into a powder. Tear open the packages and tip the stock powder into the jug. Add 1 cup of hot water and stir until combined. Reserve.
2. Place a frying pan on medium-high heat. Add cooking oil. Add onion and fry for 2 minutes, stirring to cook evenly. Add mince and garlic, breaking up the mince and stirring to cook evenly. Cook for 5 to 7 minutes until no pink remains.
3. Add tomato paste, Worcestershire sauce, flour, oregano, and sugar. Stir to combine. Stir in the pre-made beef stock, scraping the pan to incorporate. Turn the heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and season to taste with freshly ground black pepper. Cool for 10 minutes before using.
4. Preheat the oven to 200°C and spray four 12cm round pie tins with cooking spray.
5. Crack the egg into a bowl and whisk until the yolk and white are completely blended. Reserve.
6. Find a 16cm wide bowl and place the bowl open side down in the corner of a sheet of pastry. Using a paring knife, cut out a 16cm round using the bowl as a cutting guide. This will be your pie base. Using a 12cm round pie tin as a guide, cut out two half circles to make up a pie top. Overlap the halves slightly and brush the overlapping parts with egg. To join the halves together, press along the seam with the tines of a fork. Make small pleats around the outer edge of a large pastry circle and insert it into a pie tin, allowing the edges to overhang evenly. Repeat x 3.
7. Spoon the cooled mince filling into a pie tin and gently press down to flatten. Add slice of cheese. Brush the overhanging pastry with egg and fit a smaller round of pastry on top. Using a fork, crimp the edges to seal the pie. Using a fork, poke holes across the top of the pastry and brush the top of the pastry with beaten egg. Repeat x 3.
8. Bake pies at 200°C for 30 minutes until golden. Carefully remove pies from tins and serve with a salad or your favorite vegetables.

This recipe was created for OXO.