Bolognese Bombs

Prep: 25 minutes
Cook: 35 minutes
Servings: 16

Last night's leftover bolognese never tasted so good!


  • 8 sheets Pampas Shortcrust Pastry, thawed
  • 2 tsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 500g beef mince
  • 2 tbsp tomato paste
  • 400g can diced tomatoes
  • ½ cup beef stock
  • 1 tsp balsamic vinegar
  • ½ tsp sugar
  • 1 sprig rosemary
  • 160g mozzarella, diced into 2 cm cubes
  • 16 basil leaves
  • 1 egg, lightly whisked


  1. Heat oil in a frying pan, add onion and garlic, cooking for several minutes until tender. Increase heat and add beef, cooking until well browned. Stir in tomato paste, cooking a further minute.
  2. Add tomatoes, stock, balsamic, sugar and rosemary to pan. Bring to the boil, reduce heat and simmer for 10 minutes, stirring regularly until liquid has reduced slightly. Allow to cool.
  3. Pre-heat oven to 220°C (200°C fan-forced). Lightly oil 16, ¾ cup capacity muffin pans.
  4. Lay pastry on benchtop and cut 2 x 14 cm rounds from each. Cut out a small triangular shaped piece from the top of each pastry round, approx. 3cm in length towards centre of round and 2 ½ cm across the outer edge. Repeat this at the bottom and each side of the pastry round.
  5. Press pastry rounds into muffin pans, overlapping and pressing together slightly where cuts were made. Place a tablespoon of beef mixture into each, followed by a cube of mozzarella and a basil leaf. Spoon another tablespoon of beef mixture over the cheese.
  6. Brush edges of pastry with egg wash and bring towards the centre overlapping to enclose. You will have a small steam hole in the centre. Bake for 20 minutes until pastry is golden. Serve immediately.