Pisto patties

Pisto patties are a treat from south-eastern Spain. Pisto is a sauce made from summer vegetables (aubergine, bell pepper, courgette) cooked very slowly. Sadly it is very difficult to find a vegan version in any local bakery, as most of the times they are painted with egg and even the filling has tuna, which by the way ruins the taste. I took part with this in the 2011 Vegantastic Cooking Contest; did not win any prize but all the patties were gone so fair enough :)


- for the dough: 500 gr white flour, 200 ml water, 150 ml extra virgin olive oil
- for the filling: 1 onion, 1 aubergine, 1 or 2 bell peppers, 1 courgette, 1 garlic clove, 200 gr tomatoes or passata, cold pressed extra virgin olive oil for shallow frying


- for the filling:
1. cut the aubergine in slices about 1 cm thick, sprinkle with salt and let them for a while so that they expel liquid and thus become less sour (this might not be needed depending on the variety of aubergines that you use)
2. chop all the vegetables in small cubes
3. heat the oil, when hot add garlic and onion. When the onion is soft, add the rest of the ingredients, mix, put the flame to the minimum so the vegetables get cooked slowly with their own liquid they expel. It might take about 1 hour.
4. get rid of the extra liquid, otherwise it will be difficult to fill the patties.

- for the dough:
1. put the flour in a bowl and mix with the salt
2. mix oil with water, make it lukewarm and pour in the bowl
3. work the dough, first with a spoon, later on with your hands until is not sticky and feels soft
4. extend with a rolling pin making it as thin as possible

- for the patties:
1. get a “circle” of dough of, say, 6-8 cm. You might get it by placing a glass/bowl of that diameter upside down on the extended dough
2. fill with two tbsps of the filling. Close the patty and seal it with the help of a fork
3. “paint” the patties with olive oil and optionally sprinkle sesame seeds
3. preheat the oven to 200ºC and cook for 45 minutes. Beware that temperature and time depend on your oven, these are the times for mine.


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