Ratatoille Pies

50 g/2 oz wholemeal flour
50 g/2 oz plain white flour
pinch of salt
ice-cold water
Filling:
15 g/1/2 oz polyunsaturated margarine
1 medium onion, thinly sliced
1 small aubergine, diced
1 courgette, thinly sliced
2 tomatoes, skinned, desceded and chopped
1/2 green pepper, deseeded and chopped
1 tablespoon tomato puree
salt
freshly ground black pepper
2 teaspoons coriander seeds

Place the flours in a bowl and mix together with the salt. Add 2 teaspoons cold water at a time to give a firm dough. Knead lightly. Roll out and use to line 4 x 7.5 cm/3 inch individual flan tins. Prick the bottoms and chill for 30 minutes.

Melt the margarine in a saucepan, add the onion and aubergine and cook gently for 10 minutes. Stir in the courgette, tomatoes, pepper and tomato puree. Add seasoning and the coriander seeds. Bring to the boil, cover and simmer for 2 minutes.

Line the pastry cases with foil or greaseproof paper and beans and bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 12 to 15 minutes until golden brown. Remove the foil or paper and cook for a further 2 to 3 minutes. Spoon in the filling and serve hot or cold.

SERVES 4