Recipe Ratatouille & goat's cheese pies : Practical and Delicious

Recipe Ratatouille & goat's cheese pies : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ratatouille & goat's cheese pies. You are currently reading Recipe Ratatouille & goat's cheese pies : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Ratatouille & goat's cheese pies requires 20m, cook 40m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Stop by the deli on the way home to pick up the ingredients for these flavour-packed pies.

Ingredients:

17 Ingredients

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  300g (2 cups) plain flour
  
  
  


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  150g chilled butter, chopped
  
  
  


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  1 egg yolk
  
  
  


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  2 tbsp iced water
  
  
  


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  Plain flour, extra, to dust
  
  
  


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  1 tbsp olive oil
  
  
  


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  4 green zucchini, ends trimmed, coarsely chopped
  
  
  


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  2 red onions, halved, coarsely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  200g semi-dried tomatoes
  
  
  


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  200g bought chargrilled capsicum, coarsely chopped
  
  
  


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  200g bought chargrilled eggplant, coarsely chopped
  
  
  


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  160g (1 cup) feta-stuffed olives, halved lengthways
  
  
  


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  60ml (1/4 cup) water
  
  
  


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  150g goat's cheese, crumbled
  
  
  


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  1/2 cup finely shredded fresh basil
  
  
  


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  Mixed salad leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until dough just starts to come together.
  
  
  


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  Step 2
  
  
  
  
  Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, heat the oil in a frying pan over medium-high heat. Add zucchini, onion and garlic and cook for 5 minutes or until soft. Add tomatoes, capsicum, eggplant, olives and water and cook, stirring, for 5 minutes or until heated through. Set aside for 15 minutes to cool.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 200C. Line a baking tray with non-stick baking paper. Cut the pastry into quarters. Roll out 1 pastry portion on a lightly floured surface to a 20cm disc. Repeat with the remaining pastry. Spoon the zucchini mixture among pastry discs. Sprinkle with goat's cheese. Fold in edges of pastry discs to partially enclose the filling, leaving the centres open. Press edges to secure. Place on prepared tray.
  
  
  


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  Step 5
  
  
  
  
  Bake in oven for 30 minutes or until pastry is golden and cooked through. Place the pies on serving plates and sprinkle with basil. Serve with mixed salad leaves.
  
  
  

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