Cheesy Meat Pie With Bacon Lardons
Cheesy Meat Pie With Bacon Lardons
A practical Cheesy Meat Pie With Bacon Lardons recipe with measured ingredients and a step-by-step method. Ready in about 60 minutes.
Total time: 60 minutes
Ingredients
- 300G/10 1/2Oz ‘00’ Flour, Plus Extra For Dusting
- 3 Free-Range Eggs
- 2 Tbsp Olive Oil
- 1 Onion, Finely Chopped
- 2 Garlic Cloves, Finely Chopped
- 1 Large Carrot, Finely Chopped
- 1 Celery Stalk, Trimmed, Finely Chopped
- 200G/7Oz Smoked Bacon Lardons
- 500G/1Lb 2Oz Beef Mince
- 2 Tbsp Tomato Puree
- 1 X 400G Tin Tomatoes
- 150Ml/5Fl Oz Red Wine
- Handful Fresh Basil Leaves, Roughly Torn
- Salt And Freshly Ground Black Pepper
- 3-4 Tbsp Freshly Grated Parmesan, To Serve
Method
- Put the noodles into a bowl and make a well in the centre and make a hole in the middle.
- Crack the eggs into the well and sprinkle over the top and stir with a fork to bring the eggs together.
- Add water, a little at a time and knead to a thick dough.
- Knead well and place in a large bowl.
- Wrap in clingfilm and leave to rise for 1 hour.
- Fry the bacon in a skillet until crispy.
- Reserve on a plate with paper towels.
- Drain most of the fat from the pan and add the onion, cloves, carrot and celery and fry until soft.
- Drain off any excess fat.
- Chop the bacon lardons into smaller pieces and add to the pan.
- Fry until golden then add the mince and fry, breaking up the lumps with a wooden spoon until browned.
- Mix in the tomato puree, chopped tomatoes, wine and basil.
- Season with salt and pepper, add the veg, season with salt and pepper and bring to the boil.
- Reduce the heat to low and cook for 30 mins, stirring occasionally.
- Preheat the oven to 190c, 170c fan, gas mark 4.
- Put a piece of baking paper on a baking tray, and spoon the mince mixture into it, smoothing out over the surface.
- Sprinkle the parmesan over the top and bake for 30 mins or until golden brown.
- Serve with a green salad and a bottle of good white wine.