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Cheat’s vegetable and ricotta pasties

Name: Cheat’s vegetable and ricotta pasties
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 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

Published: 31 Aug 08
Updated: 18 Mar 24

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

Easy
September 2008

Test kitchen approved

Serves 4
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.

Vegetarian recipes

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Ingredients

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

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Cut the puff pastry evenly into 4 rectangles.
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.
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.