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Mini Ratatouille Parcels

A community recipe by

Not tested or verified by Nigella.com

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Introduction

puff pastry filled with ratatouille

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 ounce 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
  • 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.
  • Tell us what you think