Bolognese Swirls
These Bolognese Swirls are all the comfort of a hearty bolognese, rolled up in golden, cheesy pastry swirls.
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NutritionPer Serving
- Calories104
- Carbs12g
- Fat3.7g
- Saturates1.7g
- Sugars2.2g
- Protein4.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you love a classic spaghetti bolognese, these Bolognese Swirls are about to become your new favourite snack. We’ve taken that rich beef bolognese, packed it out with nutritious veggies, and wrapped it all up in light and fluffy puff pastry. The result is a little more fun than the standard pasta dish — and a lot less messy!
They’re perfect for all occasions too — serve them as a snack, add them to your buffet table, or pop them alongside a salad for an easy lunch. You can even make them ahead of time and freeze them, so you’ve got a batch of these savoury swirls on hand whenever you need a quick bite or a crowd pleaser.
What diets are these Bolognese Swirls suitable for?
These Bolognese Swirls can easily be made gluten-free — simply use gluten-free pastry and swap out the stock cube for a suitable version.
If you’re cooking for people with allergies, make sure to take extra care. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Bolognese Swirls?
No, this recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in these Bolognese Swirls?
There are 104 calories in each of these Bolognese Swirls, which means they fall into our Everyday Light category. They’re ideal for snacking on or serving as part of a bigger spread, and they still slot into diet plans like Weight Watchers if you’re calorie counting.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, peppers, garlic, and carrot, and gently fry for 8-10 minutes.
Step 2
Add the beef to your pan, then fry for 4-5 minutes – until browned.
Step 3
Pour in the chopped tomatoes, passata, tomato puree, Henderson’s relish, stock cube, and mixed herbs. Stir well, and simmer for 15 minutes – until thick and reduced. Bear in mind you don’t want the bolognese to be too wet when you add your mixture to the puff pastry.
Step 4
Leave your bolognese mixture to cool. Preheat the oven to 200ºC, and line a baking tray with non-stick baking paper.
Step 5
Unroll the pastry sheet, leaving it on the greaseproof paper packing, and place it on a work surface. Then spread the bolognese mixture over the pastry sheet in an even layer – leaving a 1cm gap along one long edge.
Step 6
Roll up the pastry tightly – starting with the long edge without the 1cm gap, and using the greaseproof paper to help you. Keep rolling the pastry up until you have a “Swiss roll”. When you’ve finished rolling the pastry, make sure it’s seam-side down, then use a large, serrated knife to cut it into 16 spiral-shaped slices.
Step 7
Transfer the slices to your lined baking tray – leaving gaps between each one. Press the seam on each to ensure a good seal.
Step 8
Brush your pastry with the milk and sprinkle over the cheese, then bake in the oven for 15-20 minutes – until golden brown and crisp.
What could I serve with Bolognese Swirls?
Bolognese Swirls are delicious as snacks on their own, or you could serve these with lots of different slimming-friendly options! Here are some ideas:
How do you know when Bolognese Swirls are cooked?
You can tell beef mince is cooked when it’s no longer pink, the juices run clear, and it feels firm to the touch.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least 30 seconds.
How long can you keep Bolognese Swirls in the fridge?
Once you’ve served up your Bolognese Swirls, ideally you should eat them within 4 hours.
If you do allow any of your Bolognese Swirls to cool, be sure to refrigerate them in an air-tight container with a lid. You can store Bolognese Swirls in the fridge for approximately 3 days or so.
Can I freeze Bolognese Swirls?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze them as soon as they’re cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Bolognese Swirls?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes, or until piping hot throughout.
From frozen: Allow to defrost, and heat (loosely covered) in the microwave for 4-7 minutes – or until piping hot throughout.
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Bolognese Swirls
These Bolognese Swirls are all the comfort of a hearty bolognese, rolled up in golden, cheesy pastry swirls.
-
Prep Time
10 MINS
-
Cook Time
50 MINS
- KCals 104
- Carbs 12G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, peppers, garlic, and carrot, and gently fry for 8-10 minutes.
- Add the beef to your pan, then fry for 4-5 minutes – until browned.
- Pour in the chopped tomatoes, passata, tomato puree, Henderson's relish, stock cube, and mixed herbs. Stir well, and simmer for 15 minutes – until thick and reduced. Bear in mind you don't want the bolognese to be too wet when you add your mixture to the puff pastry.
- Leave your bolognese mixture to cool. Preheat the oven to 200ºC, and line a baking tray with non-stick baking paper.
- Unroll the pastry sheet, leaving it on the greaseproof paper packing, and place it on a work surface. Then spread the bolognese mixture over the pastry sheet in an even layer – leaving a 1cm gap along one long edge.
- Roll up the pastry tightly – starting with the long edge without the 1cm gap, and using the greaseproof paper to help you. Keep rolling the pastry up until you have a "Swiss roll". When you've finished rolling the pastry, make sure it's seam-side down, then use a large, serrated knife to cut it into 16 spiral-shaped slices.
- Transfer the slices to your lined baking tray – leaving gaps between each one. Press the seam on each to ensure a good seal.
- Brush your pastry with the milk and sprinkle over the cheese, then bake in the oven for 15-20 minutes – until golden brown and crisp.
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Recipe notes
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