Hearty Mince Pie with Pasta

1Preheat your oven to 200°C (400°F).

2In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic (3 cloves) and sauté for about 1 minute until fragrant.

3Add the beef and pork mince (500 g) to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.

4Stir in the chopped celery, grated carrot (1 large), and diced tomatoes (2 medium). Cook for another 5 minutes until the vegetables are softened.

5Add the pureed tomatoes (2 medium) to the mixture, and season with salt and pepper to taste. Let it simmer for about 10 minutes, stirring occasionally.

6While the meat mixture is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.

7Roll out the pastry on a floured surface and line a pie dish with it, leaving some overhang for the edges.

8Once the meat mixture is ready, spoon it into the pastry-lined pie dish, spreading it evenly.

9Top the meat mixture with the cooked pasta, pressing it down gently.

10Fold the overhanging pastry over the top of the filling, crimping the edges to seal the pie.

11Cut a few slits in the top of the pastry to allow steam to escape.

12Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

13Remove from the oven and let it cool for a few minutes before slicing and serving.