Ratatouille style vegetable puff pastries
Surprise your guests with these ratouille-style vegetable puff pastries
Ingredients
2 sheets of dough (puff pastry, shortcrust pastry, pizza dough or empanadas dough)
1 egg
150 g eggplant
150 g zucchini
50 g red pepper
1 garlic clove
50 g onion
150 g tomato
2 fresh rosemary stems
2 basil leaves
Salt and pepper to taste
For the decoration: dried oregano
Así puedes prepararlo
Prepare the vegetable pastry filling:
Finely dice all the vegetables and set aside separately.
Finely chop the basil and rosemary leaves.
Place the onion, eggplant and zucchini in the Steam case with the oil for 2 minutes at maximum power. Add the remaining ingredients to the case. Add a tablespoon of water, rosemary and basil and cook for 5 minutes more.
Let stand for one minute, salt and pepper to taste and let cool.
Prepare the puff pastry:
Place the first sheet of dough over the Mini Pie Kit.
Egg wash the edges for better sealing (optional).
Fill all the holes evenly with the filling.
If you want a mesh finish, cut the second sheet of dough with the roller for the lattice and stretch it carefully with your hands.
Place the second sheet of dough over the first one.
Cut the pies using the smooth roller over the Mini Pie Kit.
Unmold the puff pastry and place it on a non-spill baking sheet on the baking tray. Egg wash and decorate with the dried oregano.
Bake 15 minutes at 185°C. Let cool and you're done!
