Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 5.17 dollar
Difficulty level: 2 out of 4
10 Ingredients
- 1tablespoons olive oil
- 1 onion, peeled and diced
- 2 potatoes, peeled and diced
- 500grams bolognese sauce
- 50grams spinach
- 100grams green peas, frozen
- 2tablespoons parsley, chopped
- 300grams mozzarella cheese, grated
- 3 sheets puff pastry, defrosted
- 1 egg, beaten
Nutrition per serving
3550kJ / 850Cal
3550 Kilojoules or 850 Calories
41% of daily energy intake*
Protein
34.0grams
Fat
42.8grams
Carbs
78.0grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Your leftover bolognese is a versatile sauce that can be used as a base in this comforting pot pie.
Method
Step 1 of 5
Preheat the oven to 190°C/170°C fan-forced.
Step 2 of 5
Heat the oil in a large pot over medium heat. Tip in the onions and cook until translucent for about 2 minutes. Add the potatoes and cook for 3 minutes until slightly softened. Add the bolognese and boil until slightly reduced for 10 minutes.
Step 3 of 5
Tip in the spinach and green peas. Cook for another 5 minutes. Finish the sauce with chopped parsley.
Step 4 of 5
Spoon some sauce at the bottom of the 4 small baking dishes. Layer the cheese on top of the sauce. Spoon the rest of the sauce and distribute the rest of the cheese. Roll out the puff pastry and cut into 4.
Step 5 of 5
Cover the baking dishes with puff pastry, trim the excess and crimp along the edges using a fork and make a slit. Brush with the top with egg wash and bake for 10-12 minutes until the pastry is golden brown.
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