Ratatouille mini pies
2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
an egg for glazing
150g / 5,3 oz aubergine
150g / 5,3 oz courgette
50g / 1,7 oz red pepper
1 clove of garlic
50g / 1,7 oz onion
150g / 5,3 oz tomato
2 sprigs fresh rosemary
2 basil leaves
Salt and pepper
For the garnish:
Dried oregano
Así puedes prepararlo
How to prepare the filling:
1. Finely dice the vegetables and set aside separately.
2. Finely chop the basil and rosemary leaves.
3. Fry the onion in a frying pan with a small amount of oil. When transparent, add the aubergine and courgette, fry for a few minutes, then add the remaining ingredients. Add a spoonful of water, the rosemary, and basil, and cook for 5 minutes on a medium-high heat with the lid on. Remove lid and cook for a few more minutes.
4. Check seasoning and leave to cool.
How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and garnish with the remaining dried oregano.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!
