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Ratatouille Turnovers
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.
...
See the recipe
Makes:
12 to 14
Time:
1 h 30
Difficulty:
Author: Chef Philippe
5
ratings
0 comments
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
Method
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.
...
