Ratatouille pies

Enjoyable Ratatouille pies Recipe

Looking for an impressive vegetarian main idea? These ratatouille pies are full of flavour and look beautiful too.
Ratatouille pies
Prep Time : 0:25 | Cook Time : 0:25 | Total Time : 0:50 | Serving : 6 person.


  • 2 small (180g) zucchini, cut into 2cm pieces

  • 1 medium red capsicum, cut into 2cm pieces

  • 300g butternut pumpkin, peeled, cut into 2cm pieces

  • 2 baby eggplants, cut into 2cm pieces

  • 100g Swiss brown mushrooms, chopped

  • 1/4 cup olive oil

  • 3 garlic cloves, crushed

  • 1 medium red onion, chopped

  • 2 teaspoons finely chopped rosemary leaves

  • 400g can cannellini beans, drained, rinsed

  • 420g jar cherry tomato pasta sauce

  • 3 sheets ready-rolled frozen shortcrust pastry, partially thawed

  • 1 egg, lightly beaten


  • Step 1

    Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place zucchini, capsicum, pumpkin, eggplant and mushrooms on prepared trays. Combine 2 tablespoons oil and garlic in a jug. Drizzle over vegetables. Toss to coat. Roast for 20 minutes or until tender.

  • Step 2

    Heat remaining oil in a saucepan over medium-high heat. Cook onion and rosemary, stirring, for 5 minutes or until tender. Stir in beans, tomato sauce and vegetables. Set aside to cool. Reduce oven to 200°C/180°C fan-forced.

  • Step 3

    Line 2 baking trays with baking paper. Place pastry on prepared trays. Spoon half the vegetable mixture over 1 half of each pastry sheet, leaving a 3cm border. Brush border with egg. Fold over pastry. Using a fork, press edge to seal. Using a small sharp knife, make 9 slits in top of pastry. Brush with egg. Bake for 25 to 30 minutes or until golden. Cut each pie in half. Serve.

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