Bolognese Hand Pies

Bolognese Hand Pies1

Bolognese Hand Pies

Bolognese Hand Pies2

Bolognese Hand Pies3

Miles and I were making our usual rounds at the market and stopped to stare at the meat counter.  It’s always a struggle trying to decide what to eat.  I was really in the mood for pasta with meat sauce and caught Miles in the right mood, because he agreed.  Then he admitted that he actually likes meat sauce, but doesn’t like the large chunks of meat and tomatoes.  No problem!  I made the sauce, grabbed my immersion blender and blended the sauce (meat and all) until it was smooth.  He loved it!  But there was still a lot of sauce leftover and I didn’t want to keep eating pasta with sauce, so I began to brainstorm on other ways to serve it that would be quick, easy and dare I say kid-friendly?  Miles is now a teenager and would hate to think that I would still call him a kid.

My eureka moment arrived when I thought of hand pies!  He loves bread and this would be a super simple meal to make that you can even eat with your hands.  Add some veggies as a side and you have a full meal!  The turnovers won rave reviews.  Miles actually asked to have them for dinner at least two more times in the same week.  Score one for mom!

Special note for this recipe.  I’ve written a full sauce recipe, where you can save freeze the rest for a spaghetti night, or there’s even enough for a lasagna for two.

Bolognese Hand Pies

  • 1 16 oz jar of your favorite pasta sauce
  • 2 Italian sausage links ((hot or mild))
  • 2 sheets puff pastry thawed
  • 1 bag of shredded 4 cheese Italian blend cheese ((or your favorite cheese finely shred))
  • 1 egg
  1. Remove the Italian sausage from its casing and brown in a large saucepan over medium high heat. Break the sausage up into small pieces with a wooden spoon. Drain the fat and return the pan to the stove and reduce the temperature to medium low. Add the jar of pasta sauce and simmer for about 30 minutes allowing the flavors to blend together. Place the sauce in a container with tall sides and blend until smooth with an immersion blender. You can also use a blender or a food processor. Set the sauce aside to cool slightly.
  2. Pre-heat the oven to 375°F and line 2 baking sheets with parchment paper.
  3. Lay the thawed puff pastry on a lightly floured surface and cut into 6 squares. Place about a teaspoon of cheese onto the center of the pastry, then top with a couple of spoonfuls of the cooled Bolognese. Brush the edges of the pastry with egg then fold the pastry over and crimp the edges with a fork. Cut a slit into the top of the pastry to allow steam to escape and brush with egg. Place onto the prepared baking sheet and repeat with the remaining pastry. Sprinkle more cheese on the top of the pies.
  4. Place the tray into the oven and allow to bake for 15-20 minutes until the pies are golden brown and cooked through.
  5. Remove from the oven and allow to cool for a few minutes before serving.

 

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