Mushroom and Aubergine Pies
Serves 4-6
Deliciously rich, you'd be forgiven for thinking that these had meat in them...
Ingredients:
- 1 tbsp olive oil
- 1 garlic cloves, crushed
- 1 small onion, finely chopped
- 1 tbsp tomato paste
- 200g aubergines, trimmed and diced
- 200g flat mushrooms, diced
- 1 tbsp capers, chopped
- 1/8 cup chopped flat-leaf parsley
- 6 squares frozen puff pastry (Millefoy)
Method:
- Heat oil in a large pan over medium heat. Add onion and fry, stirring often, for 4 minutes. Add garlic and cook briefly then stir in tomato paste and cook for 2 minutes. Add aubergines and mushrooms and cook, stirring occasionally, for 10 minutes. Remove from heat, stir in capers and parsley and season. Set the mixture aside.
- Preheat oven to 220°C.
- Lightly grease a 12 case muffin pan. Place pastry onto a bench and partially thaw. Roll out slightly on a floured surface to cut a base (10cm) and lid (8cm) from each square. This will give you 6 pies so take the left over pastry and gently knead back together and re-roll to make the other 6 pies. This is done so the pastry is not too thick and stodgy. Line the muffin pan with the 10cm pastry discs and spoon the mushroom and aubergine mixture into the pastry cases. Top each with an 8cm disc and press edges together to seal, brushing lightly with water if necessary. Brush the tops with an egg wash.
- Bake for 20 minutes or until pastry is puffed and golden.
When serving, you should be able to easily remove the lid of the pie to add a sauce e.g. barbecue sauce or ketchup. Can be served hot or cold and are small enough to be eaten by hand.
You can put whatever filling you like into these pies, but just be careful not to add to much liquid to your filling otherwise it gets a bit messy!