Ingredients

Method

• 1½ cups cooked Bolognese
• ½ cup frozen pea-and-sweetcorn mix
• 1 roll puff pastry, thawed
• 1 T honey
• 1 T butter, melted
• 2 t sesame seeds (optional)

Method

Ingredients

1. Preheat the oven to 180°C. Grease a large baking and set aside.

2. In a mixing bowl, combine the Bolognese, frozen peas and sweetcorn.

3. Roll out the puff pastry and divide into 8 equal squares using a sharp knife.

4. Place a spoonful of the mince mixture onto one half of each square, fold over the other half and gently crimp the edges of the pastry with a fork to seal. Repeat with the remaining mince mixture and pastry.

5. In a small bowl, combine the honey and butter. Gently brush onto the pastry, sprinkle with sesame seeds and bake for 20–25 minutes until golden and the bottom of the pastry is cooked.

Lunch box add-ons:

Original Free Range Beef Droëwors Nibbles 35 g

Seasonal Fruit Salad Snackpot 200 g

Chef's Style Baby Carrots 120 g

Kids™ Gouda Cheese Portions 6 x 15 g

Justice League Still Natural Spring Water 350 ml

Find more pie recipes here 

Photographs: Jan Ras
Food assistant: Bianca Jones