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. 

Pork Bolognaise Pasties

Prep Time1 hour 15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6


  • 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


  • 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.


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.

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