PASSATA BACON PIE
Squeeze of olive oil
1/2 medium onion, finely chopped
1 small stalk of celery, finely chopped
2 tablespoon chopped parsley
1 garlic, finely chopped
2 tablespoon of chopped basil
1 small red pepper, finely chopped
1 small yellow pepper, finely chopped
4 tablespoons of Mrs Ball’s chutney
16 small baby tomatoes peeled, finely chopped
150 g tomato puree
360 ml tomato passata
250 g mushrooms, finely chopped
250 g bacon finely chopped (I never use bacon bits as bacon pieces taste better)
100 g black olives chopped
Salt and black pepper to taste
Pastry – I normally buy already made pastry. I normally just obtain two rolls of pastry. Not the thick rolls but the thin ones.
Pie-filling – Tomato Passata
Preheat squeeze of olive oil in pot/pan (I use a black pot on a gas stove – the same one I use for Bolognese and practical everything). Once olive oil is heated add chopped onions, red peppers, yellow peppers. Add 4 tablespoons of Mrs Balls Chutney (the reason is to take the bitter and frank taste out of the peppers). Stir and add celery, parsley, garlic. Add peeled chopped tomatoes. Stir and sort for about 5 – 10 minutes until tomatoes forms a source. Add bacon pieces, stir and cook for about 5 minutes. Add mushrooms, stir and cook for another 5 minutes. Add tomato passata, tomato puree and cook thoroughly. Add salt and black pepper to taste. Add black olive and cook through for another 2 – 5 minutes on a higher heat level.
The filling can be cooked in the same method you will make Bolognese sauce; as this is a sort of a bacon, tomato Bolognese sauce. The difference is you use bacon and not grounded beef. Try to make it much thicker as traditional Bolognese.
Pie –
Roll out pastry, and add thin pastry to pre-prepared sprayed pie glass (or whatever) ovenproof dish as a bottom, add filling, complete by putting a top pastry level.
Bake for 30 – 45 minutes, or until golden brown and skewer inserted into the centre comes out clean with no pastry attached
Bianca-Anne P. Moll (For vegetarians, follow the same process without the bacon – just supplement bacon with something else).
Recipe posted and tested by – Bianca-Anne P. Moll
Photo- Bianca-Anne P. Moll
