Filled Ratatouille Pastry Pockets

protein-packed finger food for your lunchbox
icon 50 min
Ratatouille-Teigtaschen © foodspring
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!


3 Persons

For the dough:

  • 200 ml
  • 0.5 tsp
    Coconut oil

For the filling:

  • 1
  • 1 clove
  • 100 g
  • 4
    fresh, ripe tomatoes
  • 80 g
  • 45 g
    red bell pepper
  • 15 g
    black olives
  • 15 g
    sun-dried tomatoes
  • 1 tbsp
    tomato paste
  • 50 ml
  • 1 tsp
    Coconut oil
  • 15 g
    fresh basil
  • 0.5 tsp
    dried oregano
  • 0.5 tsp
  • 0.5 tsp
    dried thyme
  • 1 pinch

pepper, to taste

  • optional side dishes
    salad with homemade dressing, Protein Bread


  • 1

    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.

  • 2

    Heat the coconut oil in a pan over medium heat.

  • 3

    Add the shallot and diced garlic. Saute until transparent.

  • 4

    Add the cubed zucchini, eggplant, and pepper. Cook for another 3-4 minutes.

  • 5

    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.

  • 6

    Chop the fresh basil finely. Add it and the rest of the herbs to the ratatouille. Season with salt and pepper to taste.

  • 7

    Preheat the oven to 180° C.

  • 8

    While the ratatouille is simmering, make the dough: Mix the Protein Pizza and the water in a bowl. Set aside for 10 minutes.

  • 9

    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.

  • 10

    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.

  • 11

    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.

  • 12

    Bake the ratatouille pockets at 180° C for 20-25 minutes until golden-brown.

  • 13

    Serve with the dip of your choice and a fresh salad.

  • 1
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Recipe Overview

Total time
50 min

Nutritional value, per portion

280 kcal