Ratatouille Pasties


makes 4
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
pinch of salt
2 oz (50 g) polyunsaturated margarine
2 oz (50 g) mature Cheddar cheese, finely grated
1 egg, beaten, to glaze
25 g (1 oz) Parmesan cheese, finely grated

ratatouille filling

1 small aubergine (egg plant), diced
1 courgette (zucchini), thinly sliced
1 onion, skinned and chopped
1 small green pepper, cored, seeded and cut into strips
8 oz (225 g) can tomatoes
1 tsp (5 ml) ground coriander
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) tomato puree (paste)


1. Place the filling ingredients, except tomato puree, in a saucepan.

2. Cover, bring to the boil, lower heat and simmer for 20 minutes, stirring.

3. Uncover, add tomato puree and cook for a further 5 minutes, until the mixture has thickened. Set aside the filling to cool.

4. Meanwhile, make the pastry. Place the flours and salt in a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.

5. Stir in the Cheddar cheese and 150 ml (1/4 pint) chilled water. Mix lightly to form a soft dough.

6. Knead the dough on a lightly floured surface and divide into 4 equal-sized pieces.

7. Roll out each into a 20cm (8 inch) round.

8. Place one quarter of the filling in the centre of each pastry round.

9. Dampen the edges and fold over to form a pasty. Seal edges well, flute and make a small hole in the top of each so the pasties do not burst open during baking.

10. Lightly grease a baking sheet. Transfer the pasties to the baking sheet, then brush with beaten egg and dredge with Parmesan cheese.

11. Cook at 190°C (375°F) mark 5 for 20-30 minutes, until golden brown and cooked through.

12. Serve the pasties hot or cold.

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