Ratatouille pies

Recipes / Vegetarian

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

Recipe «Ratatouille pies» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 small 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 tsp 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.

Ingredients:

  • 2 small 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 tsp 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 

Instructions

  1. 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.
  2. 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.
  3. 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.