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Takes: 45 minutes (plus cooling time)
Serves: 2

No nutritional information available.

Ingredients

- ½ tbsp olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, crushed
- 250g mince beef
- 1 tbsp tomato puree
- 1 small glass red wine
- 227g can chopped tomatoes
- ½ tsp dried oregano
- salt and freshly ground black pepper
- 1 sheet ready-rolled puff pastry, defrosted if frozen
- 125g cherry tomatoes, halved
- Handful of pitted olives
- 50g feta, crumbled
- 25g Cheddar, roughly grated

Method

1. Heat the oil in a saucepan over a high heat. Cook the onion, celery and carrot for 4 - 5 minutes, stirring often, until the vegetables have softened. Stir in the garlic and cook for 1 minute.

2. Add the mince to the pan and cook for 4 - 5 minutes, breaking up any lumps, until browned. Stir in the tomato puree and cook for 1 minute. Pour in the wine and leave to bubble until reduced.

3. Stir in the tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 25 - 30 minutes or until thickened. Season with salt and pepper. Leave to cool.

4. Preheat oven to 220°C/Fan 200°C/Gas Mark 7. Line an oven tray with baking paper. Unroll the pastry and score a 2cm border around the edge, using a sharp knife. Do not cut right through. Place the pastry on the tray and bake for 10 minutes until puffed up. Gently flatten down the puffed-up centre using the bottom of a glass, if needed.

5. Spread the pastry base with two heaped dessert spoons of the Bolognese, within the border. Top with the tomatoes, olives, feta and Cheddar. Bake for a further 10 - 15 minutes or until the edges are golden and the cheese has melted. Serve with fresh rocket, if liked.

I would substitute Mushroom for the mince will try next months sounds delicious