Ingredients

• 2 teaspoons olive oil
• 1/4 small brown onion, finely chopped
• 1 shortcut bacon rasher, finely chopped
• 125g beef mince
• 60ml (1/4 cup) Barilla Arrabbiata pasta sauce
• 4 sheets shortcrust pastry, partially thawed
• 30g (1/4 cup) coarsely grated fresh mozzarella
• 1 egg, lightly whisked

Method

• Step 1 Heat oil in a frying pan over medium heat. Cook onion and bacon, stirring, for 2 minutes or until golden. Transfer to a bowl.
• Step 2 Increase heat to medium-high and cook mince for 2 minutes, stirring with a wooden spoon to break up any lumps. Stir in the pasta sauce and bacon mixture. Season with pepper. Reduce heat to medium-low and simmer for 5 minutes or until thick. Cool completely.
• Step 3 Preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper. Use a 7cm-round cutter to cut 16 discs from 2 sheets of pastry. Place 8 discs on each tray, allowing room for iceblock sticks. Place an iceblock stick in centre of each disc and press down gently to secure. Top each disc with 2 teaspoons mince mixture. Sprinkle with mozzarella. Use a 7.5cm-round fluted cutter 
to cut 16 discs from remaining pastry. Place 
on top of each pastry disc and use a fork to seal edges. Pierce with a sharp knife.
• Step 4 Cut letters from pastry scraps. Brush pops with egg and attach letters. Bake, swapping trays halfway, for 13-15 minutes or until golden and cooked through.