Ratatouille-curd-pasties

 

Just before the weekend an exquisite pasties recipe. As for a picnic, at the sea, or as refreshment during hiking and biking, it just engenders good mood. And the very best thing: you can enjoy them hot or cold!

Makes 8 pasties.

For the ratatouille filling:

6 oz. tofu/bean curd (150g)

4 tablespoons olive oil

1 shallot

Oregano, thyme, paprika, hot & sweet

1/2 teaspoon vegetable stock, instant

1 tablespoon tomato paste

1 carrot, small

1/2 bell pepper, red

2 tablespoon olive oil

1 pinch of sugar

1 teaspoon starch

1 tablespoon yeast flakes

8 oz. sieved tomatoes (200 g)

Crumble the bean curd into a hot pan. Roast in olive oil at medium heat. Stir steadily until it glazes golden-brown. Chop the shallots and add them together with the spices. Stir in the tomato paste and roast it. Dice the carrot and bell pepper finely and add it with the sugar. Roast everything till it's glassy, then add starch and yeast flakes. Season up to your taste. At last add tomatoes and let simmer everything till the ratatouille becomes pasty. Set aside and let cool down. In the meantime prepare the dough.

For the curd pasties:

16 oz. flour (400 g)

2 teaspoons baking soda/powder

1/2 teaspoon sea salt

1 good pinch sugar

8 oz. soy-yoghurt (200 g)

5 fl. oz. oil (120 ml)

Mix flour, baking soda, salt and sugar in a bowl. Add yoghurt and oil and stir everything with a spoon to a smooth dough. Roll it out on a floured worktop. Cut out 8 equal sized rectangles and lay them on a baking paper on a tray. Pour about 2 teaspoons ratatouille-filling on one side of the rectangle, then fold  the other side above. Use a fork to fix the edges. Bake at 200°C top-bottom-heat for about 15 minutes.

For the herb butter:

2 oz. vegan butter (50 g)
salt, pepper

mixed herbs

Spread the yet warm pasties with the herb butter.

Bon appétit and enjoy your weekend!