Eggplant & Zucchinni Puff Pastry Pockets

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Recipe: #25203

November 10, 2016

"A spicy ratatouille-like filling packed in puffed pastry pockets. You can easily increase this recipe to serve more guests."

Original is 18 servings


  • Serving Size: 1 (53.3 g)
  • Calories 189.7
  • Total Fat - 13.4 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 15.1 mg
  • Sodium - 216.1 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.7 g
  • Protein - 4.3 g
  • Calcium - 64.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

NOTE: the filling can be made 2 days ahead and refrigerated

Step 1

Preheat oven to 425°F. Line baking sheet with parchment paper.

Step 2

Heat oil in large skillet over medium-high heat. Add onion and garlic, and sauté 2 to 3 minutes, or until translucent. Add eggplant, Italian seasoning, salt, and chili flakes, and sauté 5 minutes, stirring occasionally. Add zucchini, and cook 2 minutes more. Stir in tomato, tomato paste, and vinegar. Reduce heat to medium and cook 3 to 5 minutes, or until all liquid has evaporated.

Step 3

Transfer vegetables to medium bowl, and cool 30 minutes. Gently hand-squeeze out any moisture (if any) from the veg mixture, then stir in shredded cheese.

Step 4

Place puff-pastry sheets on lightly floured work surface, and gently roll with rolling pin to make two squares. Cut each pastry sheet into 9 squares. Spoon 1 Tbs. filling into center of each square.

Step 5

 Working with one square at a time, pull all four corners up to meet in the center and pinch together to make pyramid. Repeat with remaining squares and filling.

Step 6

Whisk egg with 1 Tbs. water in small bowl. Brush each pyramid lightly with the egg wash. Transfer pyramids to prepared baking sheet. Bake 15 minutes, or until golden brown. Serve warm.


No special items needed.

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