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Mini Ratatouille Parcels

A community recipe by jean47

Not tested or verified by Nigella.com

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Introduction

puff pastry filled with ratatouille

Ingredients

Serves: 4

Metric Cups

4 tablespoons olive oil
2 cloves garlic (crushed)
1 red onion (chopped)
1 small aubergine (diced)
1 yellow pepper (diced)
1 red pepper (diced)
2 courgettes (diced)
2 tablespoons tomato paste
300 millilitres vegetable stock
½ bunch fresh basil
600 grams puff pastry
2 medium egg yolks (beaten)

4 tablespoons olive oil
2 cloves garlic (crushed)
1 red onion (chopped)
1 small eggplant (diced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
2 zucchini (diced)
2 tablespoons tomato paste
10½ fluid ounces vegetable broth
½ bunch fresh basil
21 ounces puff pastry
2 medium egg yolks (beaten)

Method

Mini Ratatouille Parcels is a community recipe submitted by jean47 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a frying pan & fry the onion & garlic for 2 minutes. Add the aubergine & cook for 3 mins. Remove from the pan with a slotted spoon & drain through a sieve, reheat the pan and fry peppers for 2 mins.

Add the courgettes ,cook for a further minute and return aubergine to the pan. Stir in tomato paste & mix well. Add stock & season to taste. Cover the pan with a disc of grease proof paper. Cook on a medium heat for 6-8mins Stir in the basil

Set the oven to 200c/gas 6

Roll out the pastry to 2mm and cut out discs of 2 sizes, half with a diameter of 10cm & other half 12cm Arrange spoonfuls of the mixture in the centre of 10cm discs, brush round edges with egg and top with 12cm disc, press down firmly to seal.

Repeat process till all pastry is used. Using a 6cm cutter, push lightly on to the pastry around the filling to create a dome shape, then cut scallop shapes around the outside to create an attractive pattern.

Brush over with beaten egg and bake for 8-10 mins until golden.

Heat the oil in a frying pan & fry the onion & garlic for 2 minutes. Add the eggplant & cook for 3 mins. Remove from the pan with a slotted spoon & drain through a sieve, reheat the pan and fry peppers for 2 mins.

Add the zucchini ,cook for a further minute and return eggplant to the pan. Stir in tomato paste & mix well. Add stock & season to taste. Cover the pan with a disc of grease proof paper. Cook on a medium heat for 6-8mins Stir in the basil

Set the oven to 200c/gas 6

Brush over with beaten egg and bake for 8-10 mins until golden.