Grilled ratatouille beggar’s purses
20 appetizer bites
Préparation: 45 min
Rest: 33 min to 1hr
Cooking: 20 min
Ingredients
For the pastry
- 250 g wheat flour
- 12.5 cl boiling water
- Salt
For the stuffing
- 200 g of ratatouille
- 1 mozzarella ball
- Chive steams (to tie up the beggar's purses)
- A handfull of pine nuts
Toppings
- Dried spicy seaweed with sesame
- Grilled sesame
- Olive oil
For the stuffing
Half an hour before making the purses, chop the mozzarella and drain in a colander.
Roast the pine nuts in a frying pan without adding any oil or butter. Chop.
Mix the mozzarella, ratatouille and pine nuts in a bowl.
For the dumpling pastry
Mix the flour, water and salt with a spatula, then knead for 10 minutes until the pastry is elastic and smooth. Cover with a clean tea towel or cling film.
Leave to rest for half an hour to one hour at room temperature.
If you prefer, you can also find ready-made dumpling pastry in Asian food stores.
Making the purses
Sprinkle some flour on your work surface, roll out the pastry and cut circles out using a cookie cutter 8 cm in diameter.
Place some of the stuffing in the centre of the circles, lift up the sides and tie them up using a chive stem, like a little pouch.
Heat a little bit of olive oil in a frying pan. Place the beggar’s purses in the pan and fry them for two to three minutes.
Pour half a glass of water into the pan, cover and cook until the water has completely evaporated.
Serve with the dried seaweed and grilled sesame.
BY THIBAULT SCHUERMANS
A graduate of the Institut Paul Bocuse, who started out working in the insurance industry, this zythologist (an expert in beer) from Lyon published his first book a few weeks ago: Mes raviolis maison (‘My home-made ravioli’; 192 pages, published by Hachette Cuisine). Jointly authored by Soizic Chomel de Varagnes, the book contains some 70 “impossible to fail” recipes, including sweet and savoury options, for ravioli, manti dumplings, gyoza, wonton and pierogi.
biereatable.com
Read the magazine