Ingredients:
- 3 sheets shortcrust pastry
- 800g lean mince
- ½ jar good quality tomato paste
- 250g parmesan
- ¾ eggs, lightly beaten
- 2 medium onions
- ½ handfuls Italian parsley
- 2 teaspoons chicken stock
- 3 cloves crushed garlic
- Dash of extra virgin olive oil
- 250g tortoglioni pasta
- Salt and pepper to taste
- Mix 1 egg yolk and a tablespoon of milk to glaze the top.
Method:
- Fry the onions and garlic in the olive oil until soft, add mince and cook until brown
- Once mince is cooked, add the tomato past, parsley, stock s& p. Mix well and simmer for approx 10 mins.
- Cook pasta in a pot of boiling salted water until just undercooked and drain well.
- Mix together the pasta, sauce, parmesan and the lightly beaten eggs and mix well.
- Grease a 25cm spring form cake tin with butter and flour and line with the pastry sheets Pour the mixture into the tin and cover with another pastry sheet to enclose like a pie.
- Brush top with beaten egg yolk and milk to glaze and bake in a medium to hot oven for approx. 45 mins, lower oven temperature to medium low and bake a further 30 mins approx or until it is golden.
- Take out of oven to cool, remove from pan and slice to serve.