Gennaro Contaldo served up a tasty pasta pie with beef mince, chicken mince, Italian sausages and a tomato and b\u00e9chamel on Saturday Kitchen.<\/p>\n
The ingredients for the pastry are: 330g \u201800\u2019 flour, plus extra for dusting , pinch sea salt, 180g butter, cold and cut into small pieces, plus extra for greasing, 60g caster sugar, \u00bd lemon, zest only and 3 free-range egg yolks, lightly beaten, plus 1 small free-range egg yolk, beaten with a little milk, for egg wash.<\/p>\n
For the rag\u00f9: 2 tbsp extra virgin olive oil, \u00bd small onion, finely chopped, \u00bd celery stick, finely chopped, \u00bd small carrot, peeled and finely chopped, 2 bay leaves, 100g beef mince, 100g turkey or chicken mince, 2 Italian pork sausages, skins removed and crumbled (approximately 150g in total), 200g chestnut or button mushrooms, finely sliced
\n80ml white wine, sea salt and freshly ground black pepper.<\/p>\n
For the b\u00e9chamel sauce: 25g butter, 25g \u201800\u2019 flour, 300ml whole milk, pinch ground nutmeg, 20g Parmesan, grated, sea salt and freshly ground black pepper.<\/p>\n
For the pasta: 300g dried tortiglioni, rigatoni or broken-up ziti, 1 small egg yolk, beaten with a little milk, for egg wash and salt.<\/p>\n
To serve: 200g mixed leaf salad, \u00bd lemon, juice only and 2 tbsp olive oil.<\/p>\n