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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.