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Ratatouille & goat's cheese pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Grab deli ingredients for tasty pies on your way home.
Ingredients:
  • 300g (2 cups) plain flour
  • 150g chilled butter, chopped
  • 1 egg yolk
  • 40.00 gm iced water
  • Plain flour, extra, to dust
  • 18.20 gm olive oil
  • 4 green zucchini, ends trimmed, coarsely chopped
  • 2 red onions, halved, coarsely chopped
  • 200g semi-dried tomatoes
  • 200g bought chargrilled capsicum, coarsely chopped
  • 200g bought chargrilled eggplant, coarsely chopped
  • 160g (1 cup) feta-stuffed olives, halved lengthways
  • 60ml (1/4 cup) water
  • 150g goat's cheese, crumbled
  • 125.00 ml finely shredded fresh basil
  • Mixed salad leaves, to serve
Instructions:
  • Combine the flour and butter in a food processor until they form fine breadcrumbs. Then add the egg yolk and water and process until the dough begins to come together.
  • Transfer dough to a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Heat oil in a frying pan over medium-high heat. Sauté zucchini, onion, and garlic until soft, about 5 minutes. Stir in tomatoes, capsicum, eggplant, olives, and water. Cook for another 5 minutes until heated through. Let it cool for 15 minutes before serving.
  • 1. Preheat the oven to 200C. 2. Line a baking tray with non-stick baking paper. 3. Divide the pastry into quarters. 4. Roll out each quarter on a lightly floured surface into a 20cm disc. 5. Spoon the zucchini mixture onto each pastry disc. 6. Sprinkle with goat's cheese. 7. Fold the edges of the pastry discs to partially enclose the filling, leaving the centers open. 8. Press the edges to secure. 9. Place the pastries on the prepared tray.
  • Bake until pastry is golden and cooked through, for about 30 minutes. Place pies on plates, sprinkle with basil, and serve alongside mixed salad leaves.

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