Eggplant & Zucchinni Puff Pastry Pockets

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.