Bolognese Tart With Biscuit Topping Recipes

BOLOGNESE PIE WITH BISCUIT TOPPING

Bolognese Pie with Biscuit Topping image

This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three large eggs, and proceed with step 3.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 45m

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
4 cups leftover sauce from Spaghetti with Bolognese Sauce
1 cup all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/4 teaspoon dried thyme
1/2 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
3/4 cup milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)

Steps:

Preheat oven to 425 degrees. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.
Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers, work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.
Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.

BISCUIT TOPPING FOR POT PIE

Biscuit Topping for Pot Pie image

I'm posting this so I don't keep losing it. My mom made this often - it's a buttery biscuity topping. It doesn't rise as high as regular biscuits, and you can just pour it over the pot pie. It comes out all golden brown and tasty. The pot pie part I make with leftover chicken, some frozen mixed veggies, and either leftover gravy or cream of chicken soup.

Provided by JoyceJoann

Categories Savory Pies

Time 1h

Yield 1 potpie, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup milk
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon baking powder

Steps:

mix together, pour over pot pie, bake @350 for 45 minute.

Nutrition Facts : Calories 275.8, Fat 17.1, SaturatedFat 10.7, Cholesterol 46.4, Sodium 409.9, Carbohydrate 25.9, Fiber 0.8, Sugar 0.1, Protein 4.7

BOLOGNESE TART WITH BISCUIT TOPPING

BOLOGNESE TART WITH BISCUIT TOPPING image

Categories Beef

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
4 cups leftover Spaghetti with Bolognese Sauce
1 cup all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/4 teaspoon dried thyme
1/2 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
3/4 cup milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)

Steps:

Preheat oven to 425 degrees. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm. Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers, work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together. Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately. Cook's Note If you want to prepare the biscuit dough in advance: Mix the dry ingredients together, cut in the butter and refrigerate the biscuit mixture (up to several hours). When you're ready, add the milk and cheese, and proceed. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three large eggs, and proceed with step 3.

BISCUIT TOPPING

Biscuit Topping image

Make and share this Biscuit Topping recipe from Food.com.

Provided by swirlycinnacakes

Categories Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons margarine
3/4 cup soymilk

Steps:

Preheat oven to 375.
Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.
Add the soy milk and stir until the particles cling together.
Pour over pie and bake.

Nutrition Facts : Calories 228.3, Fat 8.7, SaturatedFat 1.5, Sodium 482.2, Carbohydrate 32.6, Fiber 3.4, Sugar 0.3, Protein 6.3

BISCUIT-TOPPED ITALIAN CASSEROLE

Biscuit-Topped Italian Casserole image

A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.-Kathy Ravis, Vermilion, Ohio

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 can (8 ounces) tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 package (10 ounces) frozen mixed vegetables
2 cups shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13x9-in. baking dish., Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown.

Nutrition Facts : Calories 354 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 718mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

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