© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
Individual serving of rustic hot water crust pies filled with leftover beef Bolognese, making them perfect for a weekend meal with some seasonal salad and easier for portion control too. Hot water crust pastry is used primarily because of its ability to create a strong, long lasting crust that can hold up to chunky, dense fillings. It’s easier to handle and a lot more versatile than standard pastry crust, so you don’t have to worry about cracking or tearing. If you want to cook Bolognese from the scratch, you may need to have about 500 grams of ground beef for this recipe.
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- Whisk together the bread flour, plain flour and sea salt in a medium bowl.
- In a medium saucepan, bring beef tallow and water to a boil. Working quickly, pour the boiling mixture into the flour mixture and use a wooden spoon to mix everything until it is smooth and lump-free.
- Tip the pastry out on your work surface and knead it a few times to form a ball. Divide the dough into 6 even portions, each about 105 grams. Then cut each portion of dough into 75 grams for the crust and 30 grams for the lids.
- Lay one 75-gram dough between two pieces of baking paper and flatten each piece out, then use it to line the holes in a jumbo muffin tin, stretching the pastry to just above the top of the tins. Fill the crust with cooled meat sauce, making sure it’s filled up to the rim, then sprinkle some grated Parmesan over.
- Now roll out the 30-gram dough between two pieces of baking paper into a circle and place the lid on top of the filling, pressing the edges together well. Repeat with the remaining dough portions.
- Cut a cross on the top of the pastry lid. Brush with egg wash, and sprinkle some sesame seeds over.
- Preheat oven to 200C/400F and bake the pies for 15 minutes. Lower temperature to 180C/350F and for an additional 40 minutes until nicely golden brown.
- Place the muffin tin on a cooling rack for 15 minutes before removing pies from the tin.Take a sharp knife and go around edge of pastry where it connects to the muffin tin. Now cover the tin with a piece of baking paper, then a baking tray or cooling rack, invert to loose the pies from the muffin tin.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
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36 comments:
Looks very nice and comforting especially during this cold spree.
...I'd love two, please!
Se ven exquisitas con esa buena masa y mejor relleno.
Looks perfect for Mother's Day Weekend ❤️❤️❤️❤️❤️
Beautiful, indeed! & certainly, so tasty! Thanks so much!
That is different from any pie I have seen, but I love how it's small and I bet it's super tasty.
pie looks pretty and delicious ..... yummy
These are droolworthy!
Tandy (Lavender and Lime) https://tandysinclair.com
These pies look great and so juicy!
What a brilliant way to use leftover sauce!
Delicious looking pies, another great recipe.
Take care, have a great day!
Angie, a great idea to prepare dough and make a container for the blognesa, a chicken casserole, a strogonof loin... and after a meeting with friends we avoid washing dishes.
Delicious
I love it - may I come to dinner, please?
Looks so nice served with the salad.
All the best Jan
I have never tried a hot water pastry, but your description makes me wanna give it a go. And little meat pie is using Bolognese sauce is brilliant. I always make extra and freeze it in small amounts. David (C & L)
They look delicious!
These rustic hot water crust pies, filled with beef Bolognese and topped with Parmesan and sesame seeds, make a delicious, comforting weekend meal.
Gracias por la receta. Tomó nota. Te mando un beso.
Oh yum, looks absolutely delicious!
Those look really, really good!
Oh my goodness, I would love those, Angie.
Wow! I love this idea! And how cool to use leftover bolognese! Great job.
HTTP://www.chefmimiblog.com
It looks great, it's definitely a treat.
They look good :-D
These look so cute, Angie and a great way to use up leftovers. I just love them.
Absolutely ideal for a Mother’s Day treat! 😋
These look delicious Angie, You know how I love a good pie. The pastry sounds really interesting, us9ng Hot Water Crust, I must try it.
Hi, Angie. I'm more of a savory person than a sweet person, so this stuffed pie sounds fantastic... The meat, vegetables, and a touch of cheese make for a wonderful bite. 😋😋
I've posted a spring salad that I hope you like.
Happy weekend.😘
Hi Angie, Clever use of leftovers and it makes for a simple and not too heavy meal. Looks good! Take Care, Big Daddy Dave
Parecen una cazuelitas!; se me hacen muy ricas Angie.
Feliz domingo y comienzo de semana!
:-)
these look so gorgeous Angie. I want one for my dinner :)
sherry
What a great twist on a classic recipe - and these pies look incredibly delicious!
This is certainliy the most creative way to serve and include Bolognese! Growing up, mother would pour her sauce onto fresh bread and we'd enjoy it enveloped like a sandwich! I am saving this recipe for the deliciousness as well as for the memories it brings!
sembrano buonissimi!!
Well done, two classic faves in one dish, I am sold
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