Vegetable Pastry Pockets With Mint Sauce

• 2 eggplant small, thinly sliced lengthwise
• 2 zucchini small, thinly sliced lengthwise
• 2 red peppers small, deseeded, quartered
• 2 sheets puff pastry thawed if frozen
• 2/3 cup feta cheese thinly sliced
• 1 large egg lightly beaten
• 14 ounces diced tomatoes
• arugula leaves to serve
• 2 tablespoons fresh mint leaves finely chopped
• 2 tablespoons olive oil
• 1 lemon finely grated zest and juice
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 clove garlic crushed
• 1/2 teaspoon paprika mild
• 1/4 teaspoon chili powder

1. Preheat oven to 400u0b0F. Lightly grease and line a baking tray.
2. Heat a grill pan over a high heat. Spray eggplant, zucchini, and peppers with oil. Grill for 8-10 mins, until tender.
3. To make chermoula, in a small bowl, combine all ingredients. Season to taste.
4. 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.
5. 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.
6. Arrange hand pies on prepared tray. Brush with remaining egg. Bake for 20-25 mins, until golden brown and puffed.
7. Meanwhile, in a small saucepan, combine tomatoes and remaining chermoula. Heat for 4-5 mins, on medium. Season to taste.
8. Serve vegetable hand pies with tomato and chermoula sauce. Accompany with arugula leaves.

eggplant small, zucchini, red peppers, pastry, feta cheese, egg, tomatoes, arugula, fresh mint, olive oil, lemon, ground cumin, ground coriander, garlic, paprika, chili powder

Taken from www.yummly.com/recipe/Vegetable-Pastry-Pockets-with-Mint-Sauce-1403610 (may not work)