Bolognese turnovers

Bolognese Turnovers are a great idea for finger food at a party.

  • 40 mins cooking
  • Serves 10
  • Print
Bolognese turnovers


Bolognese turnovers
  • 2 teaspoon olive oil
  • 1 small brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 500 gram beef mince
  • 2 tablespoon tomato paste
  • 2/3 cup (170g) bottled tomato pasta sauce
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 4 sheets shortcrust pastry
  • 1 egg, beaten lightly


Bolognese turnovers
  • 1
    Preheat oven to 200°C (180°C fan-forced). Oil oven trays.
  • 2
    Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add beef; cook, stirring, until beef is cooked through. Add paste and sauce; cook, stirring, until heated through. Remove from heat; stir in parsley.
  • 3
    Cut sixteen 11.5cm rounds from pastry. Spoon 1/4 cup of beef mixture into centre of each round. Brush edges with a little egg; fold rounds in half to enclose filling, pinch edges to seal.
  • 4
    Place turnovers on trays; brush with egg. Bake about 15 minutes or until browned.

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