Wednesday, February 1, 2012

Individual Bolognese Pot Pies

What do you do when you have some lovely leftover meat ragu from a Spaghetti Bolognese dinner? Why you bake them into dainty little pot pies!


Spaghetti Bolognese is a favourite at home but doesn't get made often because we don't eat mutton that often and plus its best to have during the winter when you don't mind a slightly heavier meal. I usually make use my tried and tested Bolognese recipe, but this time I tried Emeril Lagasse's recipe with a few changes and it was really delicious!

I then had quite a bit of the ragu leftover so a couple of evenings later, I reduced it down to a thicker consistency and add some peas as well. Portioned it out into small ramekins (use bigger ones for single potions) and then rolled out some puff pastry to cover it. Baked it for about 15 minutes and voila! dinner was ready. I made some small cut out shapes of the pastry to decorate, but its really not necessary.



 

For the Ragu Sauce 

Olive oil - 2 tsp

Mutton mince - 300gm

Bacon - 4 strips chopped

4 chorizo sausages - chopped finely or crumbled

Onions - 2 medium, chopped

Carrots - 1 medium, diced

Tomatoes - 5 pureed 

Tomato puree - 1/4 cup

1 stock cube (chicken or beef) dissolved in 300ml of water

Red wine - 3/4 cup

Garlic - 2 cloves, chopped finely

 Bay leaves - 2

Freshly crushed black pepper - 1/2 tsp

Red chilli powder - 1/2 tsp

Cumin powder - 1/2 tsp

Dried oregano - 1 tsp

Cinnamon powder - 1/2 tsp

Sugar - 1 tsp

Milk - 1/4 cup 

Cooked Spaghetti - 300gms

Parmesan powder - to serve

1. Take a pan and heat the olive oil in it. Add the bacon and cook till browned and fat is rendered - about 3-4 minutes.
2. Stir in the onions and carrots and cook for 4 minutes till soft. 
3. Next add the bay leaves, garlic, salt, pepper, red chilli powder, cumin powder, cinnamon powder and oregano and saute for a minute.
4. Add the mutton mince and finely chopped sausages and fry for 5 minutes till they are browned.
5. Add the red wine and cook for 3 minutes breaking up any browned bits sticking to the pan.
6. Add both the purees, the stock and sugar and bring to boil. Reduce heat to medium and simmer covered till the sauce is thickened - about an hour and fifteen minutes. 
7. Add the milk and check the salt. Stir well and remove from heat and keep warm. Serve over cooked spaghetti sprinkled with parmesan powder for Spaghetti Bolognese.
 
For the pot pies:
Peas - 1/4 cup
Puff pastry - one sheet for the entire quantity or 1/2 or 1/4 if only working with leftover sauce
Egg - 1, beaten with 1 tbsp water
- add the peas and continue cooking for another half hour till the sauce is much thicker in consistency.
- Spoon into individual ramekins leaving about half an inch at the top for the pastry
- Roll out puff pastry on a floured surface and cut out circles which will fit inside the ramekins (I didn't tuck the pastry inside which I will do next time)
- Brush the pastry with the egg wash and cover the ramekins tucking in the edges.
- Make slits on top of the pastry to vent. You can decorate by cutting small shapes with cookie cutters from the pastry bits left over and then just pressing down lightly over the top of the pastry cover.
- Bake in a pre heated oven at 200C for 15 minutes or till the top is golden brown and flaky.


7 comments:

Cham said...

What a great idea of using the leftover ragu and turning to a whole new dish, like the individual pot pie !

indosungod said...

What a fantastic recipe Miri. Love this.

Arch said...

Lovely pics and that sounds like such a wonderful idea !!

sra said...

How fancy! They look really nice and cute.

The knife said...

the pies both look and sound very tasty

Vanamala Hebbar said...

yummmy..

Priya said...

Omg, those individual pot pie makes me hungry.