Hearty Bolognese Pie
with Gouda topping & Italian herbs
There is an improved ingredient in your box! Our puff pastry recipe has been reduced in both salt and saturated fat, without compromising the flavour or texture. Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
½ piece
Carrot
1.5 stalk
Celery
(Contains: Selderij)
½ pack
Diced tomatoes with garlic & onion
1 piece
Bay leaf
⅓ roll(s)
Puff pastry
(Contains: Tarwe May be present: Melk (inclusief lactose))
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
100 g
Beef-pork mince with Italian herbs
(May be present: Ei, Mosterd, Selderij, Soja, Gluten)
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Chop the onion.
- Dice the carrot and the celery.
- Melt the butter in a large deep frying pan over medium-high heat. Fry the onion, carrot and celery with a pinch of salt for 6 - 8 minutes until soft.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- Add the mince and fry for 2 more minutes, separating it as you do so.
- Deglaze with the balsamic vinegar, then add the chopped tomatoes, the Italian seasoning and the bay leaf.
- Season to taste with salt and pepper, then allow to reduce for 7 - 9 minutes.
- Transfer the pastry in its baking paper to an oven dish or baking tin.
- Pierce the surface of the pastry several times with a fork, then fill the pastry with the bolognese sauce.
- Scatter over the cheese and bake in the middle of the oven for 25 - 35 minutes, or until done.
- Slice the pie and serve.
