Bolognese meatball pie

1.Preheat oven to 200°C. Combine the mince, half the parsley, onion and the breadcrumbs in a bowl. Season. Roll heaped tablespoon measures of the mixture into balls.

2.Heat the oil in a saucepan over moderate heat.Cook the meatballs in batches for 5 minutes or until browned. Transfer to a plate.

3.Add the garlic to the same pan over moderate heat. Cook and stir for 30 seconds or until fragrant. Stir in the tomatoes, bringing to a simmer.

4.Return the meatballs to the pan and simmer, stirring occasionally, for 20 minutes or until the meatballs are cooked and the sauce thickens. Remove from heat. Stir in the peas and the remaining parsley. Season. Allow to cool.

5.Transfer the cooled meatball mixture to a 1.5 litre (6-cup), 5cm-deep oval oven-proof dish.

6.Overlap the pastry sheets by 2cm at one edge, then press to seal. Cover the meatball mixture with pastry, trimming the edges. Brush with the egg. Using a large knife, score the top of pastry lightly (don’t cut right through).

7.Bake for 20 minutes or until golden, puffed and cooked. Serve with salad.