And I am back today! See ya soon!
In my continuing obsession with pastry, I present to you – Ratatouille pies! These are simple, quick and tasty! And bonus points, seriously comfort food in this cold winter weather! These were gobbled up so quickly by us and should probably be served with some salad to make it a touch healthier – although I am not really into that!
Ingredients (serves 6)
- 2 small (180g) zucchini, cut into 2cm pieces
- 1 medium red capsicum, cut into 2cm pieces
- 300g butternut pumpkin, peeled, cut into 2cm pieces
- 2 baby eggplants, cut into 2cm pieces
- 100g Swiss brown mushrooms, chopped
- 1/4 cup olive oil
- 3 garlic cloves, crushed
- 1 medium red onion, chopped
- 2 teaspoons finely chopped rosemary leaves
- 400g can cannellini beans, drained, rinsed
- 420g jar cherry tomato pasta sauce
- 3 sheets ready-rolled frozen shortcrust pastry, partially thawed
- 1 egg, lightly beaten //
- Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place zucchini, capsicum, pumpkin, eggplant and mushrooms on prepared trays. Combine 2 tablespoons oil and garlic in a jug. Drizzle over vegetables. Toss to coat. Roast for 20 minutes or until tender.
- Heat remaining oil in a saucepan over medium-high heat. Cook onion and rosemary, stirring, for 5 minutes or until tender. Stir in beans, tomato sauce and vegetables. Set aside to cool. Reduce oven to 200°C/180°C fan-forced.
- Line 2 baking trays with baking paper. Place pastry on prepared trays. Spoon half the vegetable mixture over 1 half of each pastry sheet, leaving a 3cm border. Brush border with egg. Fold over pastry. Using a fork, press edge to seal. Using a small sharp knife, make 9 slits in top of pastry. Brush with egg. Bake for 25 to 30 minutes or until golden. Cut each pie in half. Serve.