Eggplant & Zucchinni Puff Pastry Pockets
November 10, 2016
"A spicy ratatouille-like filling packed in puffed pastry pockets. You can easily increase this recipe to serve more guests."
- 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
Preheat oven to 425°F. Line baking sheet with parchment paper.
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.
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.
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.
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.
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.