Dude Food · Spaghetti Bolognese Pie AKA 'The Bruce'

Food

Originally hailing from Yorkshire in northern England, Melbourne-based chef and author Matt Wilkinson sure knows wholesome fare. The owner of much-loved East Brunswick café Pope Joan, he also recently opened pastry-filled paradise The Pie Shop in the same neighbourhood.

In the wake of last week’s goal-kicking Chicken and Leek Pie, today, Matt shares his Spaghetti Bolognese Pie. One of The Pie Shop’s best sellers, this unexpected combo full of cheesy goodness is sure to please a crowd! As will the dish’s beer match, recommended by  resident expert Kirrily Waldhorn.

12th September, 2017

Prepping the pie bases. Production – Lucy Feagins/ Btslive, styling – , and photo – .

Spaghetti Bolognese Pie by Matt Wilksinson of . Props from left to right: Chopping board, plate and surface from , from . Production – Lucy Feagins/ Btslive, styling – , and photo – .

Spag bol in a pie – the ultimate combo. Props from left to right: Surface from and Cutipol spoon from . Production – Lucy Feagins/ Btslive, styling – , and photo – .

Golden, cheesy-baked goodness alongside a cold glass of  from .  Props include, Shotoku Glass from , linen napkin by  and chopping board and surface from . Production – Lucy Feagins/ Btslive, styling – , and photo – .

Photography – Eve Wilson.

Matt Wilkinson
Tuesday 12th September 2017

RECIPE

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!)

 

Ingredients

Serves 6

For Pastry

310g plain flour
125g butter
Pinch of salt
115g water

For Filling

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
60g spaghetti
120g cheese (25g per pie)
Pinch of salt

Method

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.

 

PAIR WITH

($18.99/4 pack, $61.99/ 16 case)

‘There is no doubting the love and attention that has gone into this wonderfully robust New World take on a traditional, English-style ale from ,’ says  beer expert Kirrily Waldhorn. ‘A beautifully balanced beer that provides fresh tropical and citrus fruit aromas which sit perfectly placed alongside a rich malt body.’

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!

 

If you’re looking for more drink inspiration, join . It’s free and you’ll also get exclusive offers, access to special events and masterclasses. 

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