Ingredients
2 frozen puff pastry
500g mince
4 short cut bacon
chopped
1 onion
finely chopped
0.5 red capsicum
finely chopped
2 tbsp tomato paste
400g can diced tomatoes or 2 cups tomato passata
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 pizza trays or baking trays
- 1 large non-stick frypan
- 1 knife
Instructions
- Preheat oven to 180C. Place pastry sheets on a work bench to defrost.
- Lightly flour two pizza trays or baking trays.
- Heat a large non-stick frypan over medium-high heat. Brown mince, then add bacon and onion and cook for a further 5 minutes.
- Add capsicum, tomato paste and diced tomatoes. Reduce heat to low and simmer, uncovered for 20 minutes. The mixture should be quite thick, but add some water if it is sticking to the pan.
- Place pastry on baking trays, use a knife to score a 1cm border in the pastry. Spoon mince mixture onto pastry within the border.
- If you have some pastry scraps, twist ribbons of pastry and decorate the top of the tart.
- Bake for 15 minutes or until pastry is puffed and golden.
Notes
Tip
Make the meat sauce the day before or use leftover bolognaise sauce and dinner is ready in minutes.
Variation
Add carrot, celery, peas or mushrooms to the meat sauce, as tolerated by your family.
