Cheat’s vegetable and ricotta pasties

Cheat’s vegetable and ricotta pasties
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make and 15-20 minutes to bake

A vegetarian pasty recipe that makes an ideal snack and is super speedy to make when you use shop-bought pastry.


  • 375g pack ready-rolled puff pastry
  • 100g bag young leaf spinach
  • 150g ricotta
  • 1 large free-range egg, beaten
  • 20g freshly grated Parmesan or Grana Padano (or vegetarian alternative)
  • 390g can ratatouille, drained
  • More beaten egg
  • Dressed lettuce, to serve


  1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the puff pastry evenly into 4 rectangles.
  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. 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. Cut in half diagonally and serve with some dressed lettuce.


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