Meatpie with ragù

Start with the filling (this can also be done a day in advance). Fry the meat, sprinkled with salt and pepper, light brown in a dash of olive oil in a frying pan.

Add the rosemary, thyme, garlic, onion, carrot and celery and cook for 2 minutes.

Mix the red wine, tomatoes with juice and the rice through it and cover for 2 hours or until the meat is soft. Allow to cool.

In the meantime, preheat the oven to 180ºC. Grease the pie shape.

Cover the bottom and the side of the cake pan with the dough. Prick holes in the dough bottom with a fork. Place a piece of parchment paper on the dough base and spread the support filling over it. Bake 10 minutes in the middle of the oven.

Remove padding and baking paper and bake for another 10 minutes. Let the soil cool down in the form. Sprinkle breadcrumbs.

Scoop the cooled filling onto the dough base and leave the dough edges free. Cut a piece of cloth slightly larger than the shape of the rest of the dough.

Brush the edges of this dough lid with egg and place it over the mold. Press the lid onto the dough base.

Make a few slices in the lid to escape steam. Brush with egg and fry the pie in the oven for 20-25 minutes until golden brown.