Ratatouille and mozzarella pie

Yield: 4 servings

Measure Ingredient
1 \N Onion
1 \N Clove garlic
½ pounds Cubed courgettes. aubergine; tomatoes and
\N \N ; peppers
1 \N Handful fresh parsley
1 pinch Oregano & thyme
1 \N Dsp coriander seeds
1 \N Dsp coriander leaves
½ pounds Cubed mozarella cheese
1 pounds Rolled puff pastry
\N \N Teacup of olive oil
\N \N A little milk

Fry the main ingredients together in the olive oil for just 10 minutes, so nothing gets too mushy.

Take an oven-proof dish and pour the ratatouille into it and dot small pieces of mozarella cheese on top. Cover with the puff pastry and trim round the edges and then brush the top with a little milk.

This pie then goes into a medium oven for 20 minutes until the top is golden brown and the mozarella has melted into the mixture. Serve with chips and salad.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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