Vegetarian bolognese hand pies
Super easy
Made to share, these delicious, vegetarian pastry pies are the perfect party starter.
Prep
25m
Cook
25m
Wait
20m
| Category: | Appetizer |
| Cuisine Type | Italian |
Ingredients
For
2
Dozen(s)
Main Ingredients
| 1 tablespoon(s) Extra virgin olive oil |
| 1 small brown onion finely chopped |
| 1 small garlic cloves crushed |
| 1 small carrot grated |
| 1 small zucchini grated |
| 400 grams can lentils, drained & rinsed |
| 350 grams 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 |
Vegetarian bolognese hand pies Directions
- Heat oil in a medium frying pan over medium heat. Cook onion for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Add carrot, zucchini and lentils. Stir to combine. Add pasta sauce. Bring to a simmer. Season with salt and pepper. Remove from heat. Cool 20 minutes.
- Preheat oven to 220C/200C fan-forced. Line two baking trays with baking paper
- Using 9cm cutter, cut rounds from pastry sheets. Place 1 teaspoon lentil mixture in centre 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. Bake for 15 to 18 minutes or until golden
- Combine salsa verde and chilli in a small bowl. Serve pies with salsa verde mixture and garnished with parsley.
- **salsa verde finishing drizzle ingredients: parsley, basil & coriander, cold blended with dill, capers, lemon zest and lashings of extra virgin olive oil.
