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Vegetarian bolognaise hand pies
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Vegetarian pastry pies - perfect for parties!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 small carrot, grated
  • 1 small zucchini, grated
  • 400g can lentils, drained, rinsed
  • 350g jar roasted vegetable pasta sauce
  • 5 sheets shortcrust pastry, just thawed
  • 1 egg, lightly beaten
  • 2 x 35g sachets salsa verde finishing drizzle
  • 1 long red chilli, seeded, finely chopped
  • Small fresh flat-leaf parsley leaves, to garnish
Instructions:
  • In a medium frying pan over medium heat, heat oil. Sauté onion for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Mix in carrot, zucchini, and lentils. Stir in pasta sauce and bring to a simmer. Season with salt and pepper. Remove from heat and let it cool for 20 minutes before serving.
  • Preheat your oven to 220C/200C fan-forced and line two baking trays with baking paper.
  • Cut rounds from pastry sheets using a 9cm cutter. Spoon 1 teaspoon of lentil mixture into the center of each round. Brush edges with egg, fold in half, press edges together with a fork to seal. Place on prepared trays, brush with egg, and bake for 15 to 18 minutes until golden.
  • Mix salsa verde with chili in a small bowl. Serve the pies topped with the salsa verde mixture and parsley garnish.

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