Vegetable Pastry Pockets With Mint Sauce - cooking recipe

Ingredients

2 None small eggplant, thinly sliced lengthwise
2 None small zucchini, thinly sliced lengthwise
2 None small red peppers, deseeded, quartered
2 sheets puff pastry, thawed if frozen
2/3 cup feta cheese, thinly sliced
1 None large egg, lightly beaten
1 (14 oz) can diced tomatoes
None None arugula leaves, to serve
None None FOR THE CHERMOULA
2 tbsp fresh mint leaves, finely chopped
2 tbsp olive oil
1 None lemon, finely grated zest and juice
1 tbsp ground cumin
2 tsp ground coriander
1 clove garlic, crushed
1/2 tsp mild paprika
1/4 tsp chili powder

Preparation

Preheat oven to 400\u00b0F. Lightly grease and line a baking tray.
Heat a grill pan over a high heat. Spray eggplant, zucchini, and peppers with oil. Grill for 8-10 mins, until tender.
To make chermoula, in a small bowl, combine all ingredients. Season to taste.
Cut each pastry sheet into 6 rectangles. Leaving a 1/2 inch border, cut slits in half the pastry rectangles, a 1/2 inch apart.
Layer eggplant, zucchini, peppers, feta and 2 tbsp chermoula evenly over unsliced pastry rectangles, leaving a 1/2 inch border. Brush border with egg. Cover filling with sliced pastry rectangles, pressing down firmly around all sides to seal.
Arrange hand pies on prepared tray. Brush with remaining egg. Bake for 20-25 mins, until golden brown and puffed.
Meanwhile, in a small saucepan, combine tomatoes and remaining chermoula. Heat for 4-5 mins, on medium. Season to taste.
Serve vegetable hand pies with tomato and chermoula sauce. Accompany with arugula leaves.