How To – make ratatouile-style briouats from ‘Jamie Does…’

I’m gonna show you how to make

I’m gonna show you how to make ratatouille style Bree laughs so first

ratatouille style Bree laughs so first

ratatouille style Bree laughs so first of all you need feel pastry so I’ve

of all you need feel pastry so I’ve

of all you need feel pastry so I’ve taken out of the pack out the fridge

taken out of the pack out the fridge

taken out of the pack out the fridge I’ve laid it on the work surface so that

I’ve laid it on the work surface so that

I’ve laid it on the work surface so that its end handy what I want to use it and

its end handy what I want to use it and

its end handy what I want to use it and this is a cloth that I went under a tap

this is a cloth that I went under a tap

this is a cloth that I went under a tap cold tap and that wrung all the water

cold tap and that wrung all the water

cold tap and that wrung all the water ice was just down what I’ve done is lay

ice was just down what I’ve done is lay

ice was just down what I’ve done is lay it over them phyllo just so keeps it

it over them phyllo just so keeps it

it over them phyllo just so keeps it moist because phyllo pastry is very very

moist because phyllo pastry is very very

moist because phyllo pastry is very very very thin and if you don’t protect it it

very thin and if you don’t protect it it

very thin and if you don’t protect it it dries out very fast and it’ll crack when

dries out very fast and it’ll crack when

dries out very fast and it’ll crack when you want to roll it that’s why you have

you want to roll it that’s why you have

you want to roll it that’s why you have to look after it so first thing I’m

to look after it so first thing I’m

to look after it so first thing I’m going to do is take a couple of sheets

don’t forget to cover it back up and

don’t forget to cover it back up and this is the filling are prepared and

this is the filling are prepared and

this is the filling are prepared and take quarter of it

along the pastry and then carefully roll

along the pastry and then carefully roll it off

when you get to halfway called the edges

when you get to halfway called the edges like that just to help keep all the

like that just to help keep all the

like that just to help keep all the filling in and then carry on world so

filling in and then carry on world so

filling in and then carry on world so you end up with a tire of a spring roll

you end up with a tire of a spring roll

you end up with a tire of a spring roll like that and that’s how you

like that and that’s how you

like that and that’s how you prepare ratatouille style brie wet