Ratatouille pie with mussels and sardines

Preparation

For the dough, mix the yeast with the water until it dissolves.

In a bowl, combine the flour, oil, softened butter, salt and one egg, then add the water with the yeast. Mix with a spoon and finish kneading on the work surface for 10 minutes, until the ingredients are fully incorporated. Alternatively, knead directly in a food mixer.

Shape into a ball, place in a bowl, cover and leave to rise until doubled in size, approximately 1 hour, depending on the temperature at the time.
Dice the onion, peppers, aubergine and courgette into cubes of approximately ½ centimetre, and finely chop the garlic.

Sauté everything in a little oil; dice the tomato and fry it in a separate pan with a little olive oil. Once the tomato is fried, mix it with the vegetables. Leave to fry for a couple of minutes, season with salt to taste and set aside.

Divide the pastry into two and roll out to a thickness of 2–3 mm. Cut out shapes using a round or square cutter, whichever you prefer. Spread the ratatouille over the base, place the sardines and mussels on top, cover with the other piece of pastry and fold the edges over to seal it well.

If you have any pastry left over, you can use it to decorate the pie.

Brush with beaten egg and make two or three small holes to allow the steam to escape.

Place in an oven preheated to 180°C for 45 minutes.

Tip: You can make the ratatouille at the weekend and keep it in the fridge until needed, or buy it ready-made; you can also buy the pastry, as there are good options available.