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
- 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.
Any leftover bolognaise can be used for a lasagne or with pasta. it will probably need some more passata or any leftover red wine.