• Serves 6
  • 60 minutes
  • Difficulty Medium
  • 14 Ingredients


This recipe is perfect for leftover Bolognese sauce that you can’t bear to have with spaghetti YET AGAIN!! It is also a great way to get extra veggies into your kids without them knowing it, and the perfect recipe for using up leftover vegetables sitting in the bottom of your fridge – anything goes.

Ingredients (serves 6)

  • 1 Tbsp Olive oil
  • 1 Onion (diced)
  • 1/2 tsp Oregano (dried)
  • 1/2 tsp Basil (dried)
  • 1 Carrot (diced)
  • 1/2 Zucchini (diced)
  • 1/2 Red capsicum (diced)
  • 500g Beef mince
  • 500g jar Pasta sauce
  • 1/2 cup Water
  • 2 sheets Ready rolled pastry
  • 2 handfuls Spinach leaves (optional)
  • 1 cup Cheese (grated)
  • 1 Egg (beaten)


  1. Heat oil over medium-high heat in a large fry pan. Cook onion and carrot until soft.
  2. Add herbs, followed by remaining vegetables and cook until tender. Remove from the pan.
  3. Brown mince in the pan. Return vegetables to the pan and add pasta sauce and water. Bring to a simmer and cook for 10-15 minutes, until liquid is absorbed.
  4. While the sauce is reducing, preheat the oven to 220 degrees celcius.
  5. Place one sheet of pastry on a lined baking tray. Cover half of the pastry with a handful of spinach leaves (if using). Then top with half the mince sauce and half the grated cheese. Fold the pastry over the filling, sealing the edges with your fingers. Repeat process with the second sheet of pastry.
  6. Brush pastry cases with egg wash and bake for 30 minutes (or until golden).

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