Summer vegetables stuffed puff pastry

These puff pastry hand pies are stuffed with a mix of zucchini, tomato and eggplant caviar. They are the perfect way to use up the late summer veggies that grow in abundance right now! They make a great starter (or appetizer if you make mini ones), but they can also be served as a main with a side of salad.

1 block of puff pastry (vegan if needed)
1 eggplant
1 small zucchini or summer squash
1 tomato
1 clove garlic
1 tbsp tahini
2 tbsp olive oil
approx 10 basil leaves, chopped, OR 1 tsp curry powder
milk of choice of egg wash, to brush
salt, pepper to taste
sesame seeds (optional)

View the full recipe at Lemon Pie and Tie&Dye →