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

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

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


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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