- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
With melting cheese and a rich meat sauce in flaky pastry, this is a dream dinner for bolognaise lovers.
Ingredients
- Olive oil spray
- 1 sheet (25 x 25cm) frozen puff pastry, just thawed, quartered
- 2 teaspoons olive oil
- 1 zucchini, trimmed, coarsely grated
- 1 Lebanese eggplant, trimmed, finely chopped
- 1 carrot, peeled, coarsely grated
- 1 garlic clove, crushed
- 500g beef mince
- 1 x 420g can diced tomatoes
- 90g (1/3 cup) tomato paste
- 1 tablespoon water
- 65g (3/4 cup) coarsely grated reduced-fat cheddar
Method
- Step 1Preheat oven to 200°C. Spray a large baking tray with oil. Bake the pastry for 15 minutes or until puffed and golden.
- Step 2Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the zucchini, eggplant, carrot and garlic, stirring, for 5 minutes or until soft. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Stir in the tomato, tomato paste and water. Bring to the boil. Simmer for 5 minutes or until the mixture thickens.
- Step 3Split each pastry square. Divide the mince mixture among the pastry bases. Top with the cheddar. Bake for 3 minutes or until the cheddar melts. Top with the remaining pastry.
- Low carb
- Low sugar
- Lower gi
Nutrition
2014 kj
Energy
28g
Fat Total
14g
Saturated Fat
5g
Fibre
34g
Protein
121mg
Cholesterol
457.46mg
Sodium
7g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Cheesy spiral pasta: Omit pastry. Cook 350g spiral pasta following packet directions. Divide among serving bowls and top with the mince mixture. Sprinkle with the cheddar.
- Author: Emma Braz
- Image credit: Rob Palmer
- Publication: Australian Good Taste
