You will need ramekins (about 8-9 cm in diameter) to keep the crust in place.
A muffin tray can do the trick as well.
For the crust (about 4 shells + leftover for crakers):
- 300g plain flour (you can also use self raisin)
- 100g white wine
- 70g sunflower oil
- pinch of salt & pepper (you can add spices if you like eg. oregano)
- 1 jar of your favourite EPRONTO ragu
Grease your ramekins with a bit of oil and pre-heat the oven at 180C
Mix all the ingredients for the crust together. You need to obtain an elastic and soft dough.
With the help of a roller flat the dough to a 2/3cm in width, cut it to the ramekin size, making sure that the sides of the ramekin are covered.
You do not need to reheat the ragu, you can just add it to the crust (make sure to fill it to the brim) and place it in the oven for 20 to 30 minutes (oven at 180C).
The leftover dough can be shaped as crakers and cooked (15 minutes) in the oven as well or used as decoration on top of each pie.
And there you have it, a simple, delicious, meat pie!
Great for a snack or for a quick dinner.
Kids are gonna love it!
Did you try this recipe?
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