Bolognese Bombs

14 Ingredients

Number of servings

16

8 sheets PAMPAS Shortcrust Pastry
1/2teaspoons sugar
1 onion
400grams diced tomatoes
1teaspoons balsamic vinegar
2tablespoons tomato paste
500grams beef mince
160grams mozzarella
2teaspoons extra virgin olive oil
1 egg
3 handful basil
1 sprigs rosemary
1/2 cup beef stock
2 clove garlic

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Heat oil in a frying pan, add onion and garlic, cooking for several minutes until tender. Increase heat and add beef, cooking until well browned. Stir in tomato paste, cooking a further minute.

Step 2 of 6

Add tomatoes, stock, balsamic, sugar and rosemary to pan. Bring to the boil, reduce heat and simmer for 10 minutes, stirring regularly until liquid has reduced slightly. Allow to cool.

Step 3 of 6

Preheat oven to 220°C (200°C fan-forced). Lightly oil 16, 3/4 cup capacity muffin pans.

Step 4 of 6

Lay pastry on bench top and cut 2 x 14 cm rounds from each. Cut out a small triangular shaped piece from the top of each pastry round, approx. 3cm in length towards centre of round and 2 1/2 cm across the outer edge. Repeat this at the bottom and each side of the pastry round.

Step 5 of 6

Press pastry rounds into muffin pans, overlapping and pressing together slightly where cuts were made. Place a tablespoon of beef mixture into each, followed by a cube of mozzarella and a basil leaf. Spoon another tablespoon of beef mixture over the cheese.

Step 6 of 6

Brush edges of pastry with egg wash and bring towards the centre overlapping to enclose. You will have a small steam hole in the centre. Bake for 20 minutes until pastry is golden. Serve immediately.