Noodle Pie Recipe Sunday Dish.
This truly delicious dish brings back so many memories!
My mother-in-law would make it on Sundays, and it instantly felt like a celebration.
The Noodle Pie in crust is an easy to execute and very showy recipe.
Let’s say that when you bring it to the table, the noodles really make a great impression wrapped in their puff pastry.
I don’t add cream, but if it makes you feel more at ease for a compact result of the noodles when cutting, you can add just 2 heaping tablespoons.
I proceed as for a normal dish of noodles with ragù which I then enclose in puff pastry. Serve at room temperature.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
What you need to buy
- 14 oz noodles
- 2 rolls puff pastry
- 9 oz scamorza cheese
- as needed sofrito (celery, carrot, onion)
- 2 1/4 cups tomato puree
- 14 oz ground beef
- Half glass red wine
- as needed salt
- as needed extra virgin olive oil
- 1 egg (for brushing)
Tools
- 1 Brush Silicone Kitchen Brush
Preparation
first, you need to prepare the sofrito for the ragù;
after the celery, carrot, and onion have softened, add the ground beef and salt;
Deglaze with wine;
Pour in the tomato puree and cook slowly for about half an hour;
Boil the noodles for the time indicated on the package;
Add the noodles to the ragù and mix well;
Line a baking dish with puff pastry;
Layer first with noodles with ground meat and scamorza, then add a second layer;
Cover with the other puff pastry and seal the edges;
With the leftover puff pastry, make a decoration of your choice to put in the center of the pastry;
Brush with the egg;
Pierce the surface of the pastry;
Bake at 356°F for 20 minutes;
Wait a few minutes before cutting it into slices;
Enjoy your meal.
The noodle pie can be stored in the fridge in a well-sealed container for a couple of days.
