8 Individual Bolognese Tarts from The Daily Mail Modern British Cookbook by Alastair Little and Richard Whittington
Line a bun tin with shortcrust pastry, fill with Bolognese Sauce and put on lids, brushing the edges with milk and pinching shut. Glaze the tops with beaten egg
Ingredients
- beaten egg
- shortcrust pastry
- bun
- glaze
- milk
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