Eggplant & Zucchinni Puff Pastry Pockets

Prep Time
Cook Time
Ready In

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

Original recipe yields 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

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.

Tips & Variations

No special items needed.