Timpani Pasta Pie

Ingredients

2 eggs, beaten (for the egg wash)

Suet Pastry

750gm plain flour, sifted

350gm minced beef suet

1 tbsp salt

cold water

Napoli Sauce

400gm rump steak, thinly sliced

200gm bacon, sliced

8 mushrooms, sliced

1 carrot, grated

2 cloves garlic, chopped

1 onion, diced

1 bunch basil leaves

5 tbsp tomato paste

500mL tomato passata

salt and pepper

Filling

5 boiled eggs, shell removed

500g San Remo penne/gaeganelle pasta, half cooked

400g fresh peas

200g shaved proscuttio sliced

1 x bunch basil torn

4 boconcinni, torn into pieces

200g mozzarella

Method

Suet Pastry

Pour the flour and suet into a food processor, add the salt and turn it on, slowly pouring in the water until it forms a dough. It shouldn’t take longer than a minute for it to form a dough. Place the dough in a bowl, cover it and let it rest for about 30 minutes. Once it’s rested, dust a chopping board with flour and roll out the pastry about 0.5cm thick and line a baking dish (or a deep oven tray) with it.

Napoli Sauce

In a hot frying pan, sear the beef in some olive oil. In a pot with some olive oil, add the onion, garlic, mushrooms, carrot and basil. After about 2 minutes in the pan, add the bacon to the beef. Once the beef is sealed, add the bacon and beef to the pot with the vegetables and season with some salt and pepper and add the tomato paste and passata. Leave it to simmer for about half an hour. Mix the cooked pasta with the sauce

To assemble the timpani, pour a layer of pasta into the dish and then the eggs, peas, prosciutto, basil and some of the boconcinni and mozzarella. Pour on the rest of the pasta and top off with the rest of the mozzarella and boconcinni. With another piece of suet pastry, place a lid on the pie and pinch the edges to close it. Using scissors, make some small incisions in the lid and then brush with egg wash.

Bake in an oven at 180C for approx. 30-40 min and then let it sit for 20-30 min before serving

For more recipes, go to http://sanremo.com.au