Recipes Ratatouille pies

Recipes Ratatouille pies

Recipes Ratatouille pies

Recipes Ratatouille pies Searching for an impressive vegetarian main idea? These types of ratatouille pies are full of taste and look beautiful too. Ratatouille pies


  • 2 small (180g) zucchini, cut into 2cm pieces
  • 1 medium reddish capsicum, cut into 2cm pieces
  • 300g butternut pumpkin, peeled, cut into 2cm pieces
  • 2 baby eggplants, cut into 2cm items
  • 100g Swiss brown mushrooms, chopped
  • 0.25 cup olive oil
  • 3 garlic cloves, crushed
  • 1 medium reddish onion, chopped
  • 2 teaspoons finely chopped rosemary leaves
  • 400g can cannellini beans, drained, rinsed
  • 420g jar cherry tomato pasta sauce
  • 3 sheets ready-rolled iced shortcrust pastry, partially thawed
  • 1 egg, lightly defeated


  • Step 1 Preheat stove to 220�C/200�C fan-forced. Collection 2 baking trays with baking papers. 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.
  • Step 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.

  • Step three Line 2 baking trays with baking paper. Place pastry on prepared racks. Spoon half the vegetable mixture over 1 half of each pastry page, leaving a 3cm border. Brush boundary with egg. Collapse over pastry. Using a fork, press edge to seal. Using a small sharp knife, make 9 slits in top of pastry. Brush with egg cell. Bake for 25 to 30 moments or until golden. Cut each cake in half. Serve.