Torta al Ragù (Italian Ragu Pie)
A double crust pie packed with thick meat ragu, peas and Parmesan, with crisp golden shortcrust and a juicy, sliceable filling.
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 15 (plus chilling)
- LevelMedium
- Costabout £1.20 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) fully so it is cold and thick. Stir in the peas and Parmesan. Chilling matters, because hot filling melts the pastry.
- 2
Heat the oven to 200°C (180°C fan) and put a baking tray in to heat. Dust the work surface with flour.
- 3
Use your ready made shortcrust pastry (see the base recipe). Cut off one third for the lid. Roll out the larger piece to fit a 22 cm pie tin, about 4 cm deep, and line the tin, leaving the edge overhanging.
- 4
Spoon the cold filling into the pastry case and level it. Brush the rim with a little egg.
- 5
Roll out the lid, lay it over the filling, press the edges to seal and trim. Crimp with a fork. Cut a small steam hole in the top and brush all over with egg.
- 6
Place the pie on the hot tray and bake for 35 to 40 minutes, until deep golden and the filling is steaming hot all the way through. Rest for 10 minutes before cutting.
38 min
Tips
- Chill the filling really well. A cold, thick filling stops the base going soggy and holds its shape when you cut the pie.
- Bake on a preheated tray. The heat hits the base straight away and helps it crisp instead of turning pale and soft.
- A tablespoon of the ragu fat stirred out of the filling is worth skimming if it looks very greasy.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days. Freeze slices for up to 3 months. Reheat in the oven until steaming hot all the way through, once only.
Questions
Can I use shop bought pastry?
Yes. Use about 450 g of ready made shortcrust, chilled or ready rolled. Your own pastry is richer, but a good shop block works fine for this pie.
How do I stop the bottom going soggy?
Fill the pie with cold ragu, bake it on a preheated tray and let it rest after baking. Thick ragu with little free liquid helps too.
Can I make it in individual pies?
Yes. Use a muffin tin or small tins and bake for 25 to 30 minutes. Check the middle is steaming hot all the way through.
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.