Step 1

Heat oil in a large saucepan over medium-high heat. Add pancetta, onion and garlic. Stir for 2-3 minutes or until soft. Transfer to a bowl. Add mince. Cook, breaking up lumps, for 4 minutes or until brown. Add onion mixture and wine. Stir for 1 minute or until almost evaporated. Stir in pasta sauce and tomato paste. Season with pepper. Cook, stirring occasionally, for 10 minutes or until thick. Transfer to a bowl. Cool for 30 minutes. Cover. Place in fridge for 2 hours to chill.

Step 2

Meanwhile, to make pastry, process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc and cover with plastic wrap. Place in fridge for 30 minutes to chill.

Step 3

Preheat oven to 200C. Melt butter in a saucepan over medium heat until foaming. Add flour. Stir for 1 minute or until mixture bubbles. Remove from heat. Gradually stir in milk until smooth. Stir over medium-low heat for 3-4 minutes or until thick. Stir in parmesan. Season. Cover surface with plastic wrap.

Step 4

Grease a 25cm (base measurement) pie dish with butter. Roll the pastry out on a well-floured surface until 3mm thick. Cut eight 9 x 18cm triangles. Arrange around dish. Reroll leftover pastry. Cut a 16cm disc. Place in the dish and press to seal.

Step 5

Spread bechamel over the disc. Top with mince mixture. Fold triangles over (see step 3). Use a knife to cut between the triangles, separating mince to create portions and cutting through the pastry base. Brush pastry top with egg. Bake for 30 minutes or until golden. Sprinkle with the mozzarella and poppy seeds. Bake for 10 minutes or until mozzarella melts. Set aside for 5 minutes.