Betty Spaghetti!

I had some pastry left over last week after a gorgeous Sunday lunch that I will tell you about soon.  I also had some cooked spaghetti in my fridge. So hoping to use up one or the other I then suddenly remembered a post I'd seen over at Michelles brilliant blog !

It was for something called Spaghetti Pie, which looked really delicious, done in the oven encased in cheese and sauce! With my leftover pastry though, I thought "I wonder if I could wrap spaghetti in pastry?" for an actual Spaghetti Pie! Only one way to find out... 

Needless to say it was delicious, pasta - good, pastry - good, cheese - good, I mean whats not to like! The leftovers the next day were even better and I would make this again for a picnic to have cold with salad, which is how I ate the leftover slice and it was delicious.

Here is the recipe in case you ever fancy a slice of Spaghetti Pie.  Take it as a rough guide only, you can do this with any combination you like!

Spaghetti Pie

You'll need

300gms cooked spaghetti

400gms minced meat

150gms chopped tomatoes

1 chilli pepper, chopped finely

1 tbsp tomato puree

1 onion, chopped

125gms parmesan

125gms Philidelphia cheese

125gms grated cheddar

Leftover Pastry, either puff or shortcrust is fine

Method

Heat the pan and add a dash of olive oil.  Fry the onions, chilli and garlic with the meat until nice and brown,  add the tomatoes and the puree.  Add the parmesan.

Remove from the heat. 

With a scissors, chop the spaghetti into small pieces, maybe 4cms.  Stir into the sauce.

Line your pie dish with pastry and spread the philidelphia cheese thickly on the bottom, cover with the spaghetti mix and top with the cheddar.  

Brush milk around the sides of the pie and cover with more pastry.  Prick this top and decorate if you wish. Brush with beaten egg and bake until golden brown.