Roast ratatouille pie

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Vegetables

By Food24 November 03 2009
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Ingredients (13)

2.00 aubergine — cubed
250.00 g button mushrooms — halved
6.00 courgettes — sliced
60.00 ml fresh chillies — 573
3.00 onion — medium, diced
4.00 garlic — cloves, chopped
2.00 green pepper — deseeded and sliced into strips
4.00 tomatoes — large, peeled, deseeded and diced
15.00 ml fresh oregano
250.00 g feta cheese — crumbled
sea salt and freshly ground black pepper
600.00 g puff pastry
1.00 eggs — lightly beaten
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Method:

1. Preheat oven to 200 ºC. Toss brinjal, mushrooms and baby marrow in 45 ml olive oil, keeping the brinjal separate. Roast the oiled vegetables until tender but firm and browned. The brinjals will need to cook for longer than the other vegetables.
2. Heat the remaining oil in a pan and fry the onion, garlic and green pepper until soft. Add the tomato and origanum, reduce heat and simmer until tomato is soft. Remove from heat. Add grilled vegetables and cool. Stir in feta cheese and season to taste.
3. Roll out the pastry to a rectangle, 45 x 30 cm. Place filling down the centre and fold the pastry over at either end. Cut diagonal lines in pastry down either side and plait pastry strips over the filling, brushing joins with water to seal. Brush with beaten egg and bake in the oven until pastry turns golden brown, about 20 minutes.
4. Serve with baby potatoes and a green salad.



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