Bolognese Pies
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If you're anything like me, you can't stand eating the same meal 5 days in a row so when I meal prep, everything needs to be just how I like my functions when I code - modular. These pies are a great way to switch things up and make leftovers cool again.
When we were writing this recipe, we realised that we didn't really know how to represent how much bolognese sauce we used. Technically, we almost filled a 1L container with bolognese, which we eyeballed was probably around 3 cups.
Ingredients
- 2 sheets of puff pastry
- 3 cups pre-cooked bolognese
- 1/3 cup grated cheese
Method
- Preheat the oven to 180 degrees celsius
- Cut each sheet of puff pastry into 4 squares
- Use a square of puff pastry to line a muffin holder in your muffin tray. Let the excess rest on the edge for now
- Scoop 2 heaped tbsp of sauce into each pastry and sprinkle some cheese on top
- Seal each pie by pulling the excess pastry into the middle and pinching all the edges together tightly. Ensure to close up all the holes well so that there is minimal leakage
- Bake for around 20 minutes, or until the top of each pie is nicely browned