Bolognese and Garlic Swirl Pie
This indulgent tasting Italian-style pie comes with a surprising topping: crunchy and herby garlic ‘butter’ filled puff pastry swirls. Paired with our rich and tomatoey filling, it’s like tucking into bolognese with garlic bread…just even more irresistibly crunchy! We've used a handful of nifty, reduced-fat swaps to make things more slimming friendly, including reduced-fat spread and lean beef mince. If bolognese is a hit in your household, you’ll blow everyone’s mind with this one!
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NutritionPer Serving
- Calories593
- Carbs52g
- Protein38g
- Fat24g
- Saturates10g
- Sugars13g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you adore Spaghetti Bolognese with garlic bread on the side, you need to try this pie-style dinner! We’ve skipped the garlic ciabatta for a topping of light and crispy puff pastry swirls, and baked them in the oven on top of an Italian-inspired bolognese filling.
Each swirl is filled with an irresistible herby garlic ‘butter’, made with a clever lower-calorie combination of reduced-fat spread, garlic and parsley. Our top tip for making them is to refrigerate your pastry before you get started; it’s so much easier to work with when it’s chilled.
This hearty and indulgent dish is absolutely perfect for those evenings where you want to make something extra-special, while making the most of surefire family-favourite flavours! We like it best plated up with a side of our favourite steamed greens.
What diets is this Bolognese and Garlic Swirl Pie suitable for?
This Bolognese and Garlic Swirl Pie can be made for vegetarian diets, as long as you swap out the Worcestershire sauce for Henderson’s relish, and swap the beef mince for a vegetarian plant-based alternative.
To make this recipe suitable for dairy-free diets, substitute skimmed milk and reduced-fat spread for dairy-free versions.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Bolognese and Garlic Swirl Pie?
You don’t need any fancy ingredients to make this simple and hearty dinner. It makes the most of common ingredients that you’re likely to have at home, or on your shopping list already.
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‘Absolutely loved the swirls, well worth the time to make this dish’
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You’ll need a good-sized oven dish to evenly bake this recipe.
Henderson’s relish is one of our top store cupboard staples.
How many calories are in this Bolognese and Garlic Swirl Pie?
There are 593 calories per portion in this Bolognese and Garlic Swirl Pie recipe, which means it falls into our Special Occasion recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Place the reduced-fat spread in a small bowl with the garlic and parsley. Season with salt and black pepper and stir until mixed, soft and spreadable.
Step 2
Unroll the chilled pastry sheet, leaving it on the greaseproof paper packing and place on a chopping board. Spread the garlic ‘butter’ thinly and evenly over the pastry sheet, leaving a 1cm gap along one long edge.
Step 3
Roll up, starting with the long edge without the gap, using the greaseproof paper packing to help you. Keep rolling until you’ve made a ‘Swiss roll’, finishing seam side down. Place the roll in the fridge on the chopping board and chill while you make the bolognese filling.
Step 4
Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and fry for 5 minutes until softening.
Step 5
Add the beef to the frying pan and cook for 4-5 minutes until browned all over. Add the carrot, peppers, courgette and mushrooms and stir well.
Step 6
Add the chopped tomatoes, crumbled stock cube (no need to dissolve in water, just crumble straight into the pan), stock pot, herbs, tomato puree and Worcestershire sauce or Henderson’s relish. Stir well.
Step 7
Simmer, uncovered, over a low to medium heat for 25-30 minutes, stirring occasionally, until the vegetables are soft and the mixture is rich and thick. If the mixture is too wet, continue to simmer, uncovered, until reduced and thickened. After 15 minutes simmering, preheat the oven to 200°C. Taste and season the bolognese filling with black pepper if needed. Transfer to an 18x27cm ovenproof dish and spread out evenly.
Step 8
Remove the chilled pastry roll from the fridge on the chopping board. Use a large, serrated knife to carefully cut into 16 spiral-shaped slices. Press the seam on each to ensure a good seal. Place the garlic swirls on top of the hot bolognese filling; don’t worry if there are gaps between each swirl. Brush the tops with a little milk.
Step 9
Place the pie on a baking tray and bake in the preheated oven for 20 minutes, or until the garlic swirls are crisp and golden and the filling is piping hot. Serve with steamed green vegetables or other accompaniment of choice.
What could I serve with this Bolognese and Garlic Swirl Pie?
This Bolognese and Garlic Swirl Pie is a delicious, filling meal all on its own. You can always add some more nutritious veggies with these easy-peasy side dishes:
How do you know when Bolognese and Garlic Swirl Pie is cooked?
You’ll need to cook this Bolognese and Garlic Swirl Pie for around 20 minutes in the oven, until the garlic swirls are golden and the filling is piping hot.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Bolognese and Garlic Swirl Pie in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Bolognese and Garlic Swirl Pie in the fridge for up to 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Bolognese and Garlic Swirl Pie?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe, and the date you’re putting it in the freezer.
How do I reheat Bolognese and Garlic Swirl Pie?
The key with reheating this recipe is to use your oven! If you reheat leftovers in the microwave, your garlic swirls may turn soggy and lose their gorgeous crunch.
If you’re reheating chilled leftovers, pop them in an ovenproof dish covered loosely with kitchen foil, and heat in the oven on a moderate heat – until piping hot throughout.
To reheat leftovers from frozen, you’ll follow the same steps as above. Just make sure your portions are thoroughly defrosted before reheating, and allow for more time to get things piping hot.
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Bolognese and Garlic Swirl Pie
This Bolognese and Garlic Swirl Pie makes the most of family-favourite, Italian-style flavours and adds a deliciously crispy twist.
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Prep Time
30 MINS
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Cook Time
1 HR
- KCals 593
- Carbs 52G
Instructions
- Place the reduced-fat spread in a small bowl with the garlic and parsley. Season with salt and black pepper and stir until mixed, soft and spreadable.
- Unroll the chilled pastry sheet, leaving it on the greaseproof paper packing and place on a chopping board. Spread the garlic 'butter' thinly and evenly over the pastry sheet, leaving a 1cm gap along one long edge.
- Roll up, starting with the long edge without the gap, using the greaseproof paper packing to help you. Keep rolling until you've made a 'Swiss roll', finishing seam side down. Place the roll in the fridge on the chopping board and chill while you make the bolognese filling.
- Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and fry for 5 minutes until softening.
- Add the beef to the frying pan and cook for 4-5 minutes until browned all over. Add the carrot, peppers, courgette and mushrooms and stir well.
- Add the chopped tomatoes, crumbled stock cube (no need to dissolve in water, just crumble straight into the pan), stock pot, herbs, tomato puree and Worcestershire sauce or Henderson's relish. Stir well.
- Simmer, uncovered, over a low to medium heat for 25-30 minutes, stirring occasionally, until the vegetables are soft and the mixture is rich and thick. If the mixture is too wet, continue to simmer, uncovered, until reduced and thickened. After 15 minutes simmering, preheat the oven to 200°C. Taste and season the bolognese filling with black pepper if needed. Transfer to an 18x27cm ovenproof dish and spread out evenly.
- Remove the chilled pastry roll from the fridge on the chopping board. Use a large, serrated knife to carefully cut into 16 spiral-shaped slices. Press the seam on each to ensure a good seal. Place the garlic swirls on top of the hot bolognese filling; don't worry if there are gaps between each swirl. Brush the tops with a little milk.
- Place the pie on a baking tray and bake in the preheated oven for 20 minutes, or until the garlic swirls are crisp and golden and the filling is piping hot. Serve with steamed green vegetables or other accompaniment of choice.
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Recipe notes
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