Name: Ratatouille Turnovers
Total time: 1 h 30 min
Yield: 12 to 14
Ingredients: 250g flour; 125g unsalted butter; 1 egg yolk; Water; 1 courgette; 1 aubergine; 1/2 red pepper; 1/2 green pepper; 1/2 yellow pepper; 2 tomatoes; 1 egg yolk (glaze); Salt; Pepper; Espelette pepper

Ratatouille Turnovers

Makes: 12 to 14

Time: 1.5 hours

Difficulty:

Published on : 15 Apr. 2010

Author: Chef Philippe

3 ratings

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Ingredients for 12 to 14:

For the shortcrust pastry:
250g flour
125g unsalted butter
1 egg yolk
Water

For the ratatouille:
1 courgette
1 aubergine
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
2 tomatoes

For the finish:
1 egg yolk (glaze)
Salt
Pepper
Espelette pepper
Utensils:
Turnover Press Set (x 4)
Non-Stick Aluminium Baking Sheet - 40 x 30cm - Exal

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Method for Ratatouille Turnovers:

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.