Cheesy Bolognese Pies – Alida Ryder

Alida Ryders Cheesy Bolognese PiesCheesy Bolognese Pies by Alida Ryder

Alida says: “I love a good list, have listed every.single.little.thing I have to accomplish this week. One of the things on my list is to make these pies again. Now let me tell you something, we all know I am quite good at giving leftovers a second life but I have outdone myself this time around. When I make Spaghetti Bolognese, I always make sure I have a little left-over as I simply love having it on toast with an egg for breakfast (I got that from my mom) but a few weeks ago I made wayyy too much Bolognese and was left with a lot more leftovers than I knew what to do with. I knew I could definitely make another main meal out of the leftover Bolognese and then it hit me. In my second book I dedicated a chapter to lazy eating and leftovers and one of the recipes was a Bolognese pie. I wanted to re-invent it a little and decided to make individual (almost) hand pies. I added a generous layer of grated cheese and encased the whole lot in buttery puff pastry. Baked, these bad boys are nothing short of mouth-watering because pastry just makes everything better, doesn’t it? The crisp, flaky pastry along with the rich Bolognese and melted cheese is perfect served with a salad for a main meal or just as is for a quick lunch.”

Cheesy Bolognese Pies

Preparation time10 minutes
Cooking time 20 minutes
Total time 30 minutes

Serves: 6

Ingredients
2-3 cups cooked Bolognese sauce
1 roll ready-made puff pastry
1 cup grated cheddar cheese
1 egg, beaten

Instructions
Preheat the oven to 180°c and line a baking tray with parchment paper.
Roll the pastry out on a floured surface then cut into 6 squares.
Place a few spoonfuls of the cooled left-over Bolognese onto the center of the pastries then top with a little cheese. Brush the edges of the pastry with egg then fold the pastry over and crimp the edges. Cut a slit into the top of the pastry to allow steam to escape then brush with egg.
Place onto the prepared baking tray and continue until you have 6 pies. Sprinkle over any remaining cheese.
Place the tray into the oven and allow to bake for 15-20 minutes until the pies are golden brown and cooked through.
Remove from the oven and allow to cool for a few minutes then serve.

Michael’s wine recommendation – CLICK HERE

Sommelier Pinotage

Alida Ryder in conversation with Sam WoolidgeAlida Ryder in conversation with Sam Woolidge

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Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.

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