Name: Bolognese and vegetable parcels
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 600 gram lean beef mince; 1 brown onion, finely chopped; 2 clove garlic, crushed; 1 celery stick, finely chopped; 1 carrot, finely chopped; 400 gram can diced tomatoes; 1 large beef stock cube; 2 tablespoon tomato paste; 3 sprigs thyme; 280 gram jar char-grilled vegetables, drained, coarsely chopped; 4 sheets savoury shortcrust pastry; 1 egg, lightly whisked; mixed salad, to serve

Ingredients

2 tablespoon vegetable or olive oil

600 gram lean beef mince

1 brown onion, finely chopped

2 clove garlic, crushed

1 celery stick, finely chopped

1 carrot, finely chopped

400 gram can diced tomatoes

1 large beef stock cube

2 tablespoon tomato paste

3 sprigs thyme

280 gram jar char-grilled vegetables, drained, coarsely chopped

4 sheets savoury shortcrust pastry

1 egg, lightly whisked

mixed salad, to serve

Method

1.Heat half the oil in a saucepan over moderately high heat. Add mince; cook, stirring to break up lumps, 5 minutes or until browned. Transfer to a heatproof bowl.

2.Add remaining oil to same pan over moderate heat. Add onion, garlic, celery and carrot; cook and stir for 10 minutes or until soft.

3.Return mince to pan with tomatoes, crumbled stock cube, tomato paste, thyme and 1 1/2 cups water. Bring to a simmer. Simmer 30 minutes, or until sauce is thick. Remove and discard thyme. Remove pan from heat. Cool. Stir in char-grilled vegetables.

4.Preheat oven to 230°C (210°C fan-forced).

5.Lay out pastry sheets on a floured surface. Place 1/4 of the filling along the centre of each rectangle. Fold short ends over filling. Fold long sides over, stretching dough to cover filling completely. Pinch edges to seal.

6.Place parcels, seam-side up, on prepared tray. Brush with egg. Bake 20 minutes or until golden and cooked. Cut each parcel in half. Serve with salad.

To save time, you could replace celery and carrot with 1 1/2 cups frozen diced vegetable mix.
Note

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