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.