The Bruce is one of the most popular pies at and it’s not hard to understand why – spag bol, cheese and pastry. Yum! Add a little chilli sauce on top for a great hangover cure.
It’s also just as good cold as it is hot (if not better!)
310g plain flour
Pinch of salt
1 white onions, sliced
1 carrot, grated
2 celery stalks, diced
4 garlic cloves, crushed
1 tin crushed tomatoes
50g tomato paste
3 sprigs of thyme, chopped
400g pork mince
100ml red wine
2 tablespoons olive oil
120g cheese (25g per pie)
Pinch of salt
For pastry, breadcrumb the plain flour and butter. Add salt and water.
Once fully incorporated, let sit before rolling. Roll out and cut circles 11cm in diameter. Place into pie tin.
To make the filling, first sweat onion, celery, garlic and carrot until soft. Add thyme and tomato paste and cook out for 5 minutes.
After this, add mince and stir in. Then add tomato, salt and wine and cook for 1 hour. Add spaghetti and cook until soft. Mix through the cornflour and chill.
Finally, pour bolognese mix onto the pie base, then top with cheese. Bake in oven 15–20 minutes on 185ºC or until base is cooked and cheese is golden.
Next month, Matt Wilkinson will release his third cookbook, ‘Mr and Mrs Wilkinson’s How It Is At Home’, which is co-written with wife Sharlee.
($18.99/4 pack, $61.99/ 16 case)
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Kirrily explains that the richness of this slow-cooked spag bol pie demands a beer that can stand up to intense flavours, and this is the beer to do exactly that!
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