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This hearty vegetable ragu is similar to ratatouille, but is stuffed in between buttery layers of puff pastry. Yum!

More than 1 hour 

Serves 6

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Ingredients:

  • Glug olive oil
  • 1 onion, finely diced
  • 2 medium brinjals, finely diced
  • 1 red pepper, finely diced
  • 2 cloves garlic, chopped
  • 4-6 tsp (20-30ml) sugar
  • 3 Tbsp (45ml) tomato paste
  • 2-3 Tbsp (30-45ml) red wine vinegar
  • 2 sprigs fresh or 1 tsp (5ml) dried origanum (thyme works well too)
  • ½ cup (125ml) water
  • 2½ discs (about 100g) feta, diced
  • Handful basil leaves, torn
  • 2 Tbsp (30ml) capers (optional)
  • Salt and milled pepper
  • 1 packet (4 sheets) ready-rolled puff pastry (or 1 packet, rolled to 3mm thin on a floured surface)
  • 1 egg yolk, whisked
  • 1 Tbsp (15ml) sesame seeds
  • Greek salad, for serving

Method:

  1. Preheat oven to 220°C.
  2. Heat oil and sauté onion, brinjal and pepper until soft and golden. 
  3. Add garlic and cook for a minute.
  4. Add sugar, tomato paste, vinegar, origanum and water.
  5. Simmer for 5 minutes. Cool slightly.
  6. Stir through feta, basil and capers, if using, and season well.
  7. Cut a large circle from each pastry sheet. 
  8. Divide filling between circles, placing a dollop on one side of each.
  9. Brush edges with egg and fold over to seal.
  10. Brush foldovers with egg and scatter over seeds.
  11. Make a few slits on top to release steam and bake for 20 minutes or until golden.
  12. Serve pies hot out of the oven with salad.
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