Serving Size : 2 Preparation Time :1:35
Categories : Light Bites Cuisine:"Cafe Style"
1 sheet ready made shortcrust pastry OR
8 ounces home made shortcrust pastry
3 tablespoons ricotta cheese
4 ounces aubergine (eggplant) -- cut into 1-inch cubes
4 ounces courgette (zuchinni) -- sliced 1/2" thick
4 ounces red onion -- sliced 1/4" thick
4 ounces cherry tomato
3 ounces capsicum, any colour -- cut into strips
4 cloves garlic
several stalks of fresh basil
olive oil, best quality
1 egg -- beaten
Lay all of the vegetables and garlic on a baking sheet and drizzle with olive oil, season with salt and pepper and roast for an hour at 130oC.
Roll out the pastry into two saucer sized circles; divide the cheese between the two pastry circles and smooth out over half the circle.
Top with roasted vegetables and basil leaves.
Fold the pastry over the filling and seal with the beaten egg.
Place on a baking sheet and glaze with the remaining egg then bake at 180oC for 15-20 minutes until the pastry is golden.
Serve warm.
Description:
"A twist on the tradition British Cornish Pastie"
Start to Finish Time: "1:35"
