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eggplant (aubergine) & tomato pies
These are a brilliant vegetarian pie, and I’m pretty sure they’d satisfy most hardened carnivores. But if you’re in the mood for meat, you could add some bacon, or chorizo or a hearty pork & fennel sausage. Or ditch the eggplant and replace it will some ground beef or lamb for a more traditional meat pie filling.
Actually any of your favourite stew or casserole recipes would make a good pie. So feel free to experiment.
2 medium eggplant (approx 1kg / 2lb), cut into cubes (2.5cm / 1in)
2 large brown onions, peeled & chopped
2 cans tomatoes (400g / 14oz)
3 sheets frozen puff pastry
Preheat oven to 200C (400F). In a large baking tray, toss eggplant with a generous drizzle of olive oil and season. Bake for 1 -1 1/2 hours or until eggplant is very soft.
Meanwhile cook onions in a little oil in a large frying pan until very soft and slightly golden in colour. Add tomatoes and their juice and simmer for approx 20 minutes or until the sauce has reduced down to a nice pie consistency – like chutney.
Toss eggplant through the sauce and cook for another 10 minutes or so.
Increase oven temp to 200C (450F). Divide filling between 6 one cup capacity ramekins, tea cups or other little bowls.
Whisk egg with 1 tablespoon water. Cut each pastry sheet into 4 squares. Brush half the squares with the egg. Place an egg free square on top of an eggy square and repeat so you end up with 6 lids. Trim each square so there is fresh pastry exposed. Brush the tops with more egg wash and cut a little steam hole ‘X’ in the top of each pie.
Bake for 30 – 40 minutes until the pastry is a deep brown colour.