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–+ servings

Bolognese and Garlic Swirl Pie

  • Prep Time
    30 MINS
  • Cook Time
    1 HR
  • KCals 593
  • Carbs 52G
4 Servings

Ingredients

  • 500 g 5% fat minced beef
  • 1 medium onion peeled and finely chopped
  • 4 garlic cloves peeled and crushed
  • 1 medium carrot peeled and finely diced
  • 1 red pepper deseeded and finely diced
  • 1 green pepper deseeded and finely diced
  • 1 medium courgette finely diced
  • 100 g white mushrooms finely chopped
  • 400 g tin chopped tomatoes
  • 1 reduced-salt beef stock cube crumbled
  • 1 red wine stock pot
  • 1 tbsp dried Italian mixed herbs
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire sauce or Henderson's relish
  • 320 g ready-rolled light puff pastry sheet
  • 30 g reduced-fat spread
  • 2 garlic cloves peeled and crushed
  • 5 g curly parsley stalks removed and finely chopped
  • ½ tsp skimmed milk for brushing
  • salt and freshly ground black pepper to taste
  • low-calorie cooking spray

Instructions

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

Enjoy!

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