Looking for an impressive vegetarian main idea These ratatouille pies are full of flavour and look beautiful too.
- 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.
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