Filled Ratatouille Pastry Pockets

protein-packed finger food for your lunchbox

Ratatouille pockets on a wooden cutting board
Goal muscle_building
Total time 50 mins
Difficulty Easy
Nutritional value (per portion)
kcal 280
Protein 21 g
Fat 7 g
CARBOHYDRATES 21 g
Ingredients …

3 Persons

You will need

Made into 14 ratatouille pockets, each one has 60 kcal and 5g of protein.

2.
For the filling:
1 shallot
1 clove garlic
100 g zucchini
4 fresh, ripe tomatoes
80 g eggplant
45 g red bell pepper
15 g black olives
15 g sun-dried tomatoes
1 tbsp tomato paste
50 ml water
15 g fresh basil
0.5 tsp dried oregano
0.5 tsp paprika
0.5 tsp dried thyme
1 pinch salt
pepper, to taste
optional side dishes salad with homemade dressing, Protein Bread

Filled Ratatouille Pastry Pockets

protein-packed finger food for your lunchbox

By: Anne-Sophie Hoffman
At the end of summer, when we’ve got more eggplants, tomatoes, and zucchinis than we know what to do with, there’s only one thing to do: make a big batch of comforting ratatouille. But it doesn’t travel well in its stew form. So we’ve put our ratatouille vegetables into homemade pasties. Our Protein Pizza mix makes these ratatouille pockets vegan, high in protein, and low-carb. It’s the perfect mix of Mediterranean pleasure: familiar, but with a fresh twist!

Preparation

  • Ingredients:
    1  shallot, 100 g zucchini, 4  fresh, ripe tomatoes, 80 g eggplant, 45 g bell pepper , 1 clove garlic, 15 g olives, 15 g sun-dried tomatoes
    Chop the shallot, zucchini, tomatoes, eggplant, and bell pepper. Dice the garlic. Cut the sun-dried tomatoes into thin strips and the olives into slices.
  • Ingredients:
    1 tsp Coconut oil
    Heat the coconut oil in a pan over medium heat.
  • Add the shallot and diced garlic. Saute until transparent.
  • Add the cubed zucchini, eggplant, and pepper. Cook for another 3-4 minutes.
  • Ingredients:
    1 tbsp tomato paste
    Add the chopped tomatoes, tomato paste, sun-dried tomatoes, and sliced olives to the pan. Bring to a simmer. Cover and continue to simmer over medium heat for about 10 minutes. Then remove from the heat and set aside.
  • Ingredients:
    15 g fresh basil, 0.5 tsp oregano, 0.5 tsp paprika, 0.5 tsp thyme
    Chop the fresh basil finely. Add it and the rest of the herbs to the ratatouille. Season with salt and pepper to taste.
  • Preheat the oven to 180° C.
  • Ingredients:
    100 g Protein Pizza, 100 ml water
    While the ratatouille is simmering, make the dough: Mix the Protein Pizza and the water in a bowl. Set aside for 10 minutes.
  • Roll the dough out on a well-floured work surface until it is about 0.5-1cm thick. Use a large glass or a round cookie cutter to cut circles out of the dough, about 10cm wide. Keep forming the leftover dough into a ball, rolling it out, and cutting more circles, until you have 12-14 dough circles.
  • Put a tablespoon of the ratatouille filling in the middle of one of the circles. Fold it into a half-moon shape, and use a fork to press the edges tightly closed so the filling doesn't leak out. Repeat with the rest of the dough.
  • Ingredients:
    0.5 tsp Coconut oil
    Put a sheet of parchment paper onto a baking sheet. Spread the ratatouille pockets over the paper and brush the top of each one with coconut oil.
  • Bake the ratatouille pockets at 180° C for 20-25 minutes until golden-brown.
  • Serve with the dip of your choice and a fresh salad.
    Ratatouille Teigtaschen mit Pesto
  • Enjoy!
Our tip Filled Ratatouille Pastry Pockets

Our Tip: Ratatouille Calzone

Are you looking for the ultimate pizza experience? Turn our ratatouille pasties into a gigantic calzone, except instead of pizza toppings, fill it with these spiced vegetables. Supersize it, please!
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