Ragu and Parmesan Hand Pies
Golden shortcrust parcels with a thick ragu and Parmesan filling. Perfect for lunchboxes, picnics and freezing.
Made with Slow cooked ragu and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr (plus chilling)
- LevelMedium
- Costabout £1.36 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Chill your ready made ragu (see the base recipe) until cold and thick. Stir in the Parmesan and tomato purée. Warm filling melts the pastry and makes the pies leak, so make sure it is cold.
- 2
Heat the oven to 200°C (180°C fan). Line two baking trays with baking paper. Dust the surface with flour.
- 3
Roll out your ready made shortcrust pastry (see the base recipe) to about 3 mm thick. Cut out 8 circles, 13 cm wide, re-rolling the trimmings.
- 4
Place 2 tbsp of the filling in the centre of each circle. Brush the edges with egg, fold the pastry over to make a half moon and press the edges to seal. Crimp with a fork.
- 5
Place on the trays, brush with egg and prick the tops once with a fork. Chill for 15 minutes.
15 min - 6
Bake for 25 to 30 minutes, until deep golden and the filling is steaming hot all the way through. Cool for 10 minutes on a rack before eating.
27 min 30 s
Tips
- Do not overfill. About 2 tbsp each leaves room to crimp the edge properly and stops the pies bursting.
- Chill the shaped pies before baking. Cold pastry holds its shape and bakes crisper.
- Make a double batch and freeze the unbaked pies for an instant dinner.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Freeze baked or unbaked for up to 3 months. Reheat until steaming hot all the way through, once only. Bake from frozen, adding 10 minutes.
Questions
Can I serve them cold?
Yes, but keep them chilled and eat within a day if they are going in a lunchbox with an ice pack. Hot pies are tastier, but cold ones are fine for picnics.
How do I stop them leaking?
Use a cold, thick filling, do not overfill, and press the edges firmly with a dab of egg. Prick the top once to let steam out.
Can I use puff pastry?
Yes. Ready rolled puff pastry gives a flakier parcel, and bakes in 20 to 25 minutes. The base recipe uses shortcrust for a sturdier hand pie.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.