You can always send us your messages, comments or suggestions.
In one click, store and find all your favourite recipes.
Before starting this Ratatouille Turnovers recipe, make sure you have organised all the necessary ingredients.
Using a rolling pin, roll out the shortcrust pastry to a thickness of 2-3mm.
Using a turnover maker in the diameter of your choice (I used 12.4cm for this recipe), cut 3 rounds of pastry with the cutter side.
Place one pastry round on the other side of the mould.
Using a brush, apply the egg wash along the edges.
Place a small amount of ratatouille. (one tablespoon) in the centre. I recommend using a ratatouille preparation that has reduced a lot, and preferably with vegetables cut into small cubes.
Fold the mould...
... and press firmly to seal the edges.
Place the ratatouille turnovers on a baking sheet, slightly greased.
Glaze the surface of each turnover with a brush.
Bake in a preheated oven at 180°C (gas 4)...
...for 20-25 minutes until golden.
Remove from the oven...
... and let cool down a little. These ratatouille turnovers should be served warm, preferably with a side of lamb's lettuce.
Please login to post a review