These Bolognaise Pies use just a bit of puff pastry, making it a lower carb option to Spaghetti Bolognaise. For even better results, try using your own leftover bolognaise.
Ingredients (makes 2)
- 1/2 tablespoon olive oil
- 1/2 medium brown onion, chopped
- 300g lean beef mince
- 1 1/4 cups (300g) primavera pasta sauce
- 1/2 sheet ready-rolled frozen puff pastry, partially thawed
- 1 egg, lightly beaten
Preheat oven to 220°C (200°C fan-forced). Cook the onion in the oil until it has softened. Add the mince and cook, stirring, until browned. Stir in the pasta sauce and bring to the boil. Reduce the heat and simmer, stirring occasionally, until the mixture has thickened (approximately eight minutes). Transfer the mixture to a bowl and allow to cool for 10–15 minutes.
Divide the mixture between two one-cup capacity ramekins. Cut the pastry sheet in half (you should end up with two squares). Brush the edges of the ramekins with water and place the pastry over the filling, folding over the edges. Cut a few slices in the top of each pie to allow the heat out. Brush the pastry with the egg, place the ramekins on a pastry tray and bake for approximately 12 minutes until golden.