Pork Bolognaise Pasties

A tasty way to use pork mince which is a little under-rated. although it is pale in colour it does have a lovely flavour which compliments any tomato-based dish. I often use 50% beef mince and 50% pork mince in my lasagne. As a change I have omitted any onion in this dish as I like to make sure the herb and spices aren’t over-powered. 

These are perfect for picnics or served with a side salad and homemade coleslaw. 

Print Recipe

Pork Bolognaise Pasties

Prep Time1 hour hr 15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 6

Ingredients

• 500 g pork mince
• 1 lge carrot peeled and diced
• 1 red pepper diced
• 2 cloves garlic crushed
• 1 tsp paprika
• 2 tsp dried mixed herbs
• 1 tsp ground coriander
• Pinch chilli flakes optional
• 1 small jar tomato passata
• handful chopped fresh parsley
• Salt and ground black pepper
• 320 g ready-rolled puff pastry
• 1 egg beaten

Instructions

• Crumble the mince into a large pan over a medium heat. Cook until browning off well.
• Add the diced carrot, garlic and pepper and cook for a further 5 minutes stirring occasionally.
• Add the paprika, dried herbs and ground coriander and the chlli flakes if using.
• Stir well and cook for a further 5 minutes.
• Add the tomato passata and stir in well. Cook for 10-15 minutes until a thick consistency. You don’t want it to be too runny as it will be difficult to fill the pasty. Season to taste and stir in the chopped parsley.
• Leave to cool thoroughly.
• Unroll the pastry. I tend to to roll it a bit thinner as we dont like thick pastry but it’s personal choice.
• Cut the pastry into circles arounda saucer ot if you prefer cut into 6 squares - 2 across and 3 down.
• Share the pork bolognaise between each piece of pastry, keeping it slightly to one side.
• Brush 2 connecting edges with egg and fold over. Seal well. Taking a knife gently cut into the edges to give a good “puff’ to the edge.
• Egg wash and pierce the top with a fork or knife.
• Place on a baking tray and cook 180C / Gas mark 4 for 20-25 until golden.

Notes

These can be made ahead and frozen ready to cook when needed.
Any leftover bolognaise can be used for a lasagne or with pasta. it will probably need some more passata or any leftover red wine.