Delicious UK - (09)September 2020

FORTHESHORTCRUSTPASTRY

• 200gcoldunsaltedbutter,chopped


• 330gplainflour, plus extra to dust


• ½tspsalt


• 1 tspwhitewinevinegar


• 80ml iced water

FORTHEFILLING

• 2 tbspextra-virginoliveoil


• 1 onion,finelychopped


• 1 mediumcarrot,finelychopped


• 200gbuttonmushrooms,halved


• 3 garliccloves,crushed


• 500gfree-rangeBritishbeef mince


• 2 tbsptomatopurée


• 1 tbspplainflour


• 250mlbeefstock


• 4 tbspWorcestershiresauce


• 1 tbspEnglishmustard


• 2 tbspchoppedfreshthymeleaves


• 2 tspcrushedblackpepper


• 1 free-range egg, lightly beaten

YOU’LLALSONEED...

• 1 litrepiedish/pieplate(about
  20cm; see tip), well greased

1 Whizzthebutter,flourandsaltin
a foodprocessoruntilit resembles
coarsebreadcrumbs.Addthe
vinegarandicedwater,thenpulse
untilthemixtureformsa ball.(If
youdon’thavea foodprocessor,rub
thebutterintotheflourina bowl
usingyourfingertips,thenstirinthe
liquidwitha dinnerknife.)Putthe
doughona flouredworksurface,
divideinto2 pieces,oneslightly
biggerthantheother(roughly
60:40),thenpressintoflatdiscs.
Wrapwellandchillfor1 hour.
2 Meanwhile,makethefilling.Heat
theoilina largepanovera medium-
highheat.Addtheonion,carrotand
mushrooms,thencook,stirring
occasionally,for4 minutesoruntil
startingtosoften.Addthegarlic
andmince,thencook,breakingup
themincewitha woodenspoon,for
4 minutesmoreoruntilbrowned.
3 Addthetomatopuréeandcook,
stirringoccasionally,for2 minutes,
thenstirintheflour.Addthestock,
Worcestershiresauce,mustard,
thymeandpepper,thenbringtothe
boil.Reducetoa simmerandcook,
stirring occasionally, for 5 minutes

oruntilreducedslightly.Transfer

toa heatproofbowltocoolbriefly,

thenchilluntilcompletelycooled.

4 Heattheovento200°C/180°Cfan/

gas6.Ona lightlyflouredworktop,

rolloutthelargerpastrydiscintoa

3mm-thickround.Usetolinethe

preparedpiedish,leavinga 4cm

pastryoverhang.Fillwiththe

cooledfilling,then brush the pastry

edgewithegg.

5 Rollouttheremainingpastrydisc

intoa 3mm-thickround,thenuseit

totopthepie.Foldintheoverhang,

squeezingthepastryedgestogether

firmlywithflouredhands.Trimany

excesspastry,thencrimptheedges.

Makea crossinthemiddleofthepie

lid,thenbrushthetopwithegg.Put

thepieona bakingtrayandbakefor

1 houroruntilgolden.Servewith

yourfavouritesauceorgravy.

PERSERVING739kcals,46.8gfat

(24.3gsaturated),26.1gprotein,

51.5gcarbs (6.2g sugars), 1.7g salt,

4g fibre

Sageandricotta

meatballpastabake

SERVES6.HANDS-ONTIME 20 MIN,

OVEN TIME 35-40 MIN, PLUS CHILLING

MAKE

AHEAD

Assemblethedishreadyfor

bakinguptoa dayahead,

thencoverandchill.

FOOD

TEAM’S

TIP

Forthecrispysagegarnish,

heat100mloilina panover

a highheat.Addthesage

leaves,thencookfor 30 seconds

untilcrisp.Removewitha slotted

spoon and drain on kitchen paper.

• 500gfree-range British
  porkmince


• 2 garliccloves,finely chopped


• 150gricotta


• 2 medium free-range eggs
  
  
  • 4 tbspfinelychoppedfreshsage
    leaves,plusextrawholeleaves
    forgarnishing(optional– seetip)
  
  
  • 50gfinelygratedparmesan
  
  
  • 1 tspeachsaltandblackpepper
  
  
  • 4 tbspextra-virginoliveoil,plus
    extratogreaseand to drizzle
  
  
  • 700gpassata
  
  
  • 1 tspchilliflakes
  
  
  • ½bunchfreshbasil,leavespicked
  
  
  • 450gdriedpasta such as rigatoni
    orpenne
  
  
  • 125gballfreshbuffalo
    mozzarella, roughly torn
  
  
  
  

YOU’LLALSONEED...

• 2 litre baking dish

1 Heattheovento180°C/160°Cfan/

gas4.Combinethemince,garlic,

ricotta,eggs,choppedsage,

parmesan,saltandpepperina

largemixingbowl.Rollthemixture

intotablespoon-sizeballs(wemade

35),thenputona greasedbaking

trayandchillfor 20 minutes to firm

upslightly.

2 Heat2 tbspoftheoilina fryingpan

overa mediumheat.In2 batches,

frythemeatballs,turning,for 3

minutesuntilevenlybrowned.Using

a slottedspoon,putona tray/plate

andrepeatwiththeremainingballs

andoil.Returnallthemeatballsto

thepan,addthepassata,chilliand

basil,thenbringtoa simmer.

Removefromtheheatandsetaside.

3 Meanwhile,cookthepastain

a largepanofboilingsaltedwater

accordingtothepacketinstructions.

Drain,reserving80mlpastacooking

water.Stirthecookedpastaand

reservedpastawaterintothe

meatballsauce.Transferthe

mixturetothebakingdish,topwith

themozzarella,thencoverloosely

withfoilandbakefor 20 minutes.

Removethefoilandbakefor15-20

minutesmoreuntilthecheeseis

golden.Setasidetocoolslightly.

4 Toserve,drizzlea littleextraoil

ontop,thenscatterwiththecrispy

sagetoserve,if making(seetip).

PERSERVING711kcals,29.9gfat

(11.7gsaturated),41.1gprotein,

66.7gcarbs(7.1g sugars), 0.8g salt,

5.3g fibre