Ideal for a snack or as an appetiser. Loved by children and adults.
Prep time: 10 to 15 minutes
Cooking time: 35 minutes
Serving size: 6 pies
white wine 100 g
vegetable oil (sunflower) 80 g
plain flour 300 g
fine sea salt 5 g
IF you don't have white wine:
Using red wine the colour will be a bit unpleasant (in my opinion), using beer the taste will be bitter (I don't like it). Using water instead of wine is fine, the dough will be less crunchy.
1 jar EPRONTO SEITAN RAGU
1 courgette, thinly sliced
vegetable oil to brush
Prepare the pastry: Add all ingredients in a big bowl and mix all together by hand. Once the liquid is absorbed, work the dough with your hands, kneading it a bit to make a ball shape.
This particular kind of dough does not need to rest.
This pastry becomes more elastic the more you work it, and for this recipe, you want a solid dough, so try to reduce the kneading at the minimum.
Prepare your courgette: slice the courgette in half long way, then cut thin slices (0.5 cm) which should be shaped like a half-circle. You do not want slices to be too thick as you won't be able to bend them, nor too thin, as they will burn in the oven.
Roll the dough (2 cm high)
Prepare 4 pastry cases of 10 cm in diameter (or 4 pastry rings) by slightly brushing sunflower oil in the inside. This will ease the pies coming out of their case once cooked.
Use a pastry case as a dough cutter, then press firmly the dough on the pastry case, ensuring that the entire inner surface is covered.
Knead again the leftovers, you can use them for decoration or to make crackers.
Switch on the oven, 180 degrees.
Fill the pastry cases halfway through, not to the brim, using the content of EPRONTO SEITAN RAGJU Jar 250 g.
Cover it with the courgette slices, in rounds like petals. Scatter with a pinch of salt. Brush them with a bit of vegetable oil. If there are pastry leftovers you can use them as decoration, as you like.
Bake for 25 minutes until the pastry is golden brown.
Serve hot or cold.
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