Beef Bolognese Turnovers with Avocado Salad

Steps

1. Cook Bolognese Preheat oven to 200oC. Finely dice onion. Heat a small drizzle of oil in a large fry-pan on medium-high heat. Cook onion and garlic for about 3 minutes, until tender. Add beef mince and cook for about 5 minutes, stirring, until browned.
2. Finish Bolognese Add 1 tsp salt and tomato paste to pan and cook, stirring, for 1 minute. Add tomato passata and cook for about 4 minutes further, until sauce has thickened. Remove from heat, then stir through sugar and vinegar. Leave to cool slightly.
3. Make turnovers Cut pastry into 3 even pieces lengthways, then cut each piece in half widthways, to make 6 rectangles. Whisk egg in a small bowl, then brush pastry edges with egg. Spoon ¼ cup of Bolognese into the centre of each pastry rectangle. Fold over rectangles of pastry to make squares. Seal edges of pastry with a fork.
4. Cook turnovers Place turnovers on a lined oven tray and brush the top with egg. Bake for about 20 minutes, or until golden and cooked through. If turnovers start to colour too much, reduce oven heat.
5. Make salad In a large bowl, whisk mustard with a drizzle of olive oil and vinegar. Roughly chop lettuce, then thinly slice cucumber and avocado. Toss in the bowl with dressing and season
6. Serve turnovers with salad and any extra Bolognese on the side.