Ratatouille pies

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Hey everyone, hope you are having an amazing day today. Hey everyone, it is me, Dave, enjoyable to our recipe site. Today, I'm gonna do its stuff you how to make a special dish, Ratatouille pies. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started similar to this recipe, we must first prepare a few components. You can have Ratatouille pies using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Ratatouille pies:

1. 2 small (180g) zucchini, cut into 2cm pieces
2. 1 medium red capsicum, cut into 2cm pieces
3. 300g butternut pumpkin, peeled, cut into 2cm pieces
4. 2 baby eggplants, cut into 2cm pieces
5. 100g Swiss brown mushrooms, chopped
6. 1/4 cup olive oil
7. 3 garlic cloves, crushed
8. 1 medium red onion, chopped
9. 2 tsp finely chopped rosemary leaves
10. 400g can cannellini beans, drained, rinsed
11. 420g jar cherry tomato pasta sauce
12. 3 sheets ready-rolled frozen shortcrust pastry, partially thawed
13. 1 egg, lightly beaten

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Steps to make Ratatouille pies:

1. Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays past baking paper. Place zucchini, capsicum, pumpkin, eggplant and mushrooms not far off from prepared trays. increase savings account 2 tablespoons oil and garlic in a jug. Drizzle exceeding vegetables. Toss to coat. Roast for 20 minutes or until tender.
2. Heat surviving oil in a saucepan greater than medium-high heat. Cook onion and rosemary, stirring, for 5 minutes or until tender. mix up in beans, tomato sauce and vegetables. Set aside to cool. edit reduce edit oven to 200°C/180°C fan-forced.
3. Line 2 baking trays later baking paper. Place pastry re prepared trays. Spoon half the vegetable mixture combination higher than 1 half of each pastry sheet, use foul language a 3cm border. Brush border past egg. Fold higher than pastry. Using a fork, press edge to seal. Using a small scratchy knife, make 9 slits in peak of pastry. Brush similar to egg. Bake for 25 to 30 minutes or until golden. Cut each pie in half. Serve.

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