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Mediterranean vegetable and ricotta pasties recipe

By Kate Belcher

Serving instructions

1. Serves 4
2. Takes 15 minutes to make and 15-20 minutes to bake
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These vegetarian pasties are ideal snacks or picnic food – for a meaty version, add diced cooked chicken to the mix.

Ingredients

1. 375g pack ready-rolled puff pastry
2. 100g bag young leaf spinach
3. 150g ricotta
4. 1 large free-range egg, beaten
5. 20g freshly grated Parmesan or Grana Padano
6. 390g can ratatouille, drained
7. More beaten egg
8. Dressed lettuce, to serve

Method

1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the puff pastry evenly into 4 rectangles.
2. 2. Put the spinach in a colander and pour over boiling water to wilt. Cool under cold water then really squeeze out the water. Tip into a bowl and mix with ricotta, beaten egg, Parmesan and some seasoning. Gently fold in the ratatouille and season to taste.
3. 3. Spoon onto 1 half of each pastry rectangle and brush the edges with beaten egg. Fold the pastry over the filling, seal with a fork and transfer to a baking sheet. Brush with more beaten egg and bake for 15-20 minutes, until risen and golden.
4. 4. Cut in half diagonally and serve with some dressed lettuce.

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