Ratatouille Mini Pies
- 2 sheets of puff pastry dough
- 1 egg to paint
- 1 medium eggplant
- 1 zucchini
- 1 red bell pepper
- 1 clove garlic
- 1 small yellow onion
- 1 tomato
- 2 sprigs of fresh rosemary
- 2 basil leaves
- Dried oregano
Chop all the vegetables into very small cubes and reserve them separately. Mince the garlic and finely chop the rosemary and basil.
Add 2 tbsp. of EVOO to a fry pan, start sautéing the red bell pepper. Once it starts to soften add the onion. When the onion is transparent in color add the eggplant and zucchini, sauté for a few minutes and then add the garlic, sauté for a few more minutes and finally add the tomato, rosemary, and basil. Add a tablespoon of water and cover, cook for 5 minutes over medium- high heat. Uncover and cook a few more minutes.
Season with salt and pepper and let cool.
Preparation of the mini puff pastry
Place the first sheet of dough on top of the mold.
Crack the egg in a small bowl and add a tbsp. of water, whisk together. Brush with egg wash on the edges of each cavity to improve the seal (optional).
Fill all cavities evenly with filling.
For a wire mesh finish, cut the second sheet of dough with the trellis roller and carefully pull apart.
Place the second sheet of dough on top of the first.
Cut the appetizers using the smooth rolling pin on top of the mold.
Unmold and place pastries on a sheet tray lined with the Lekue Silicone Baking Mat or a piece of parchment paper. Brush the tops with egg wash if desired and sprinkle on dried oregano.
Bake for 15 minutes at 365ºF. Let cool and voila!
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