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Chorizo & Ratatouille Puff Pastry Mummy Slice

Posted by John Reed on 1st October 2020

Approx 4 Portions

Tomato Sauce

1 x White onion (Peeled & finely diced)
4 x Garlic cloves (Peeled & grated)
1 tsp x Fresh thyme leaves
4 x Pearl tomatoes on vine (Cut into dice)
411g/14.5 oz x Can of chopped tomatoes
2 tsp x Dried oregano
2 tsp x Dried basil
1 tbsp x Cider vinegar
2 tbsp x Honey
120ml/1/2 Cup x Water


1 x Medium red onion (Peeled & diced)
2 x Garlic cloves (Peeled & grated)
1 x Red bell pepper (Deseeded & diced)
2 x Courgettes/Zucchinis (Diced)
1 x Small aubergine/eggplant or half (Diced)
5 – 6 tbsp x Tomato sauce (Freeze the rest of the sauce down or use as garnish)


113g/4oz x Chorizo (Diced)


200g/0.44lbs x Part skimmed mozzarella (Sliced)
200g/0.44lbs x Gruyere cheese (Grated)

Puff Pastry

490g/1.1lbs x Puff Pastry
1 x Egg (Whisked for eggwash)

Eyes (Optional)

2 x Olives (Cut in half across)
1 tsp x Cream cheese


1/4 tsp x Black food colouring gel
Small ball of puff pastry scraps


1) Place a large saucepan onto a medium heat with a tablespoon of vegetable oil. Once hot add the diced onions, garlic and thyme leaves. Cook down for 5 minutes until soft. Add the diced tomatoes and the rest of the ingredients. Turn the heat down to a low and cook down for 1 – 2 hours. Add more water if it becomes too dry and occasionally stir. Once ready, blend the tomato sauce until smooth. Taste and season with natural sea salt.

2) Dice & prepare the vegetables for the ratatouille. Place a large saucepan onto a medium heat with a tablespoon of vegetable oil. Once hot place the onions and garlic into the pan. Soften for 2 – 3 minutes then add the diced red peppers. Once the peppers are soft add the diced courgettes, followed by the diced aubergines. Cook out until soft then take off the heat. Allow to cool before adding the tomato sauce to coat the diced ratatouille.

3) Dice the chorizo and place a frying pan on a medium heat. Once hot add the diced chorizo to the pan. Cook for 5 minutes until slightly crispy. Take off the heat then pour straight into the ratatouille mix. Taste again and add more seasoning if needed.

4) Grate and slice the cheeses, setting them aside. Pre heat the oven to 180c/350f. Dust your worksurface lightly with flour and carefully roll out the puff pastry. If already rolled, lay out into a long rectangle. Lay the ratatouille in the middle and whisk up an egg into a bowl. Brush the outside of the puff pastry and carefully roll. Using the excess or left over pastry cut into strips. If you want to make the spider then leave a small amount of puff pastry to the side.

5) Egg wash the top and carefully wrap up the puff pastry slices in different directions. Carefully place the puff pastry mummy slice onto a baking tray, lined with parchment or a silicone mat. Brush the top with more egg wash and then place into the oven. If you want to make the spiders cook for 25 minutes, if not Cook for 30 – 40 minutes until golden and crispy.

6) For the spiders add a small amount of black food colouring gel. Using gloves and a small amount of flour, mix into the puff pastry. Shape the pastry into a small spider and thin line for the web. Take the tray out of the oven and place the spiders onto the tray, cook for a further 5 minutes. Once cooked take out of the oven and allow to rest for 10 minutes. If you want to add the eyes cut the olives across and fill with cream cheese. Place the eyes near the top of the puff pastry slice.


If you want more guidance on the dish you can check out the video below on YouTube!


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