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Free-form lamb bolognese pie

  • 0:35 Prep
  • 0:40 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 500g lamb mince
  • 45g sachet Maggi bolognese pasta bake recipe base
  • 1 medium carrot, peeled, grated
  • 2 tablespoons pine nuts, toasted
  • 1/3 cup frozen peas
  • 2 sheets frozen puff pastry, partially thawed
  • Olive oil cooking spray


  • 1
    Heat oil in a large frying pan over high heat. Add lamb and recipe base. Cook, stirring, with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add carrot, pine nuts and peas. Season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Set aside for 20 minutes to cool.
  • 2
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place one sheet of pastry on tray. Spoon lamb mixture onto centre of pastry, leaving a 2cm border. Brush border with water. Place remaining sheet of pastry on top. Pinch edges together to seal and form a decorative pattern. Using a small knife, cut 3 slits in top of pastry to allow steam to escape during cooking.
  • 3
    Spray top of pie with oil. Bake for 20 to 25 minutes or until golden and puffed. Stand for 5 minutes. Serve.

Source: taste.com.au


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