Ragu Snack - Sandwich Pie

Process

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For the dough

Warm the milk with butter in a pan on the hob, do not allow to boil.

Add all the dough ingredients together and knead until the dough is soft and sticky.

For the yeast, follow the instructions on the packaging: some yeasts want to be added to the liquid, some to the flour, it depends. If using fresh yeast add to the warm milk once taken away from the hob. Cover the dough in cling film and let it rest and rise. Place in a warm place: it should double in size in about 1 hour.

 

Meanwhile pour the ragu into a pan, and let it boil slowly for 10 minutes, to thicken it a bit. Let it cool down.

 

Grease lightly the muffin trays, (or place the rings on a baking tray covered with parchment paper).

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Divide the dough into pieces: 24 if using 2 muffin trays, 10 pieces if using rings.

Roll each piece as large as possible with no holes in the centre, edges should be very thin.

Spread the centre with a thin layer of mayonnaise and a generous spoonful of ragu.

 

Close the dough while keeping the filling inside, cut away any excess dough. Finally place your closed ball in the muffin tray or rings. You can keep the closure on the bottom or on the top.

 If the ball doesn't touch the sides, do not worry, it will rise again.

 

Continue with all the pieces of dough.

 

Next, spread the egg wash on top of the balls.

 

Let them rise 30 minutes, then switch on the oven 180 degrees and cook until golden brown.

 

These are lovely for a picnic, a quick snack, a school meal. The contrast between the dough (sweet) and the filling (savoury) is lovely.