Photo by Emma Lee
Pies are loved by all and ingrained in our national identity, says Gelf Alderson. In his latest book from the River Cottage kitchen he delves into the world of these pastry-wrapped delights, from main meals to snacks and quiches to desserts – and there’s a chapter devoted to that West Country favourite, the mighty pasty.
Ratatouille pasties
I love a ratatouille and this roasted version is made all in one tray in the oven, thereby maximising the flavour, while keeping the washing up down. The pasties smell amazing, but don’t be tempted to eat them straight from the oven – the cherry tomatoes stay seriously hot for quite a while!
Makes 4 large pasties
Ingredients
750g shortcrust pastry
Flour, to dust
Egg wash (beaten egg)
For the filling
2 medium red onions, cut into 2cm dice
4 garlic cloves, roughly chopped
1 courgette, cut into 2cm dice
1 aubergine, cut into 2cm dice
4tbsp extra virgin olive oil 150g cherry tomatoes
100g kalamata olives, pitted and roughly chopped
400g tin chopped tomatoes
A bunch of basil, leaves picked and torn
Sea salt and freshly cracked black pepper
Method
Preheat the oven to 210°C/Gas 6½.
For the filling, put the onions, garlic, courgette and aubergine into a roasting tray. Trickle over the olive oil, season with salt and pepper and toss well. Cook in the oven for 30 minutes, stirring halfway through.
Add the cherry tomatoes, olives and chopped tomatoes and return to the oven for 20 minutes, stirring halfway through. Remove from the oven and stir through the basil leaves. Taste and adjust the seasoning if necessary then allow to cool.
Turn the oven setting up to 220°C/Gas 7. Line a baking tray with baking paper. Divide the pastry into 4 portions. Roll each out on a lightly floured surface to a rough circle, 3mm thick, and trim to a neat 22cm round, using an upturned plate or loose-bottomed cake/flan tin base as a guide.
Pile a quarter of the filling mixture onto one side of each pastry round, leaving a 3cm clear margin around the edge. Brush the pastry border with egg wash, then fold the other side of the pastry over the filling and bring the edges together. Press the pastry edges firmly to seal and crimp them with your thumb and forefinger. Brush the top of the pastry with egg wash.
Place the pasties on the lined baking tray and bake in the oven for 10 minutes, then lower the oven setting to 200°C/Gas 6 and cook for another 15 minutes until golden brown. Serve with a leafy salad on the side.
