Instructions: Fry the main ingredients together in the olive oil for just 10 minutes, so nothing gets too mushy.

Take an oven-proof dish and pour the ratatouille into it and dot small pieces of mozarella cheese on top. Cover with the puff pastry and trim round the edges and then brush the top with a little milk.

This pie then goes into a medium oven for 20 minutes until the top is golden brown and the mozarella has melted into the mixture. Serve with chips and salad.

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