Meatball Pie
One of our favourite fushion dinners is the meatball pie. Meatballs in a rich, tomato sauce have to be top tier when it comes to comfort dishes - the same with pies! So why not combine the two to make the perfect, comforting dish? They just lend themselves to each other - the crisp bite of the flaky pastry which hides the cheesy tomato sauce and delicious meatballs. This pie has earned its spot as our number one comfort food.... until the next dinner comes along!
Ingredients
Meatballs
500g minced beef
Pack of 8 pork sausages (400g)
2 cloves garlic minced
1 egg
2 slices bread made into bread crumbs
1 tsp mixed Italian herbs
1 tsp ground coriander
2 tbsp tomato puree
2 tbsp tomato ketchup
1 tsp marmite (you can substitute this for 1 beef stock cube)
Salt and pepper to taste
Sauce
1 onion finely chopped
2 cloves garlic minced
2tbsp olive oil
1 carton passata (500g)
2 tbsp tomato puree
2 tsp mixed italian herbs
1 tsp ground coriander
Salt and pepper to taste
Pie
500g ready made puff pastry
A little flour for rolling
1 ball mozzarella
Egg to wash the pastry
60g grated cheddar cheese
Method
Meatballs
Skin the sausages and then place all of the meatball ingredients in a large bowl.
Mix them all together thoroughly (we find it best to use your hands)!
Moisten your hands and then roll the meatball mixture into golf ball size pieces. Place them on a parchment covered baking tray and cook in a preheated oven at 180°c for 30 mins until they’re cooked. Leave to cool completely.
Sauce
While the meatballs are cooking, heat the oil in a large skillet pan, and add the onion and garlic and cook gently until they’re soft and opaque.
Add the remaining sauce ingredients and gently simmer for 20 minutes, stirring occasionally until the sauce has reduced and thickened. Leave to cool completely.
Assembly
Remove the pastry from the fridge and leave it out for 15 minutes or so, to bring it up to room temperature.
Flour the work surface and divide the pastry into: just under 2/3 and just over 1/3.
Roll out the largest piece of pastry to line a greased 10”/25cm pie dish.
Carefully combine the cold meatballs and sauce and then spread evenly into the pie case.
Slice the mozzarella and arrange on top of the meatballs.
Roll out the remaining pastry to fit the top of the pie dish.
Brush the edges with the beaten egg and place the pastry lid on the pie. Make sure to seal the edges by pressing them together and crimping them (or press down around the edges using a fork)
Brush the pie lid with the egg wash and sprinkle the grated cheese evenly on top.
Place in the fridge until ready to cook.
Cook in a preheated oven 200°c for 30 minutes, until the pastry is cooked and golden.
