Eggplant and mushroom pasta pot pies
Sink your fork through a buttery, golden crust to reveal the delicious, hearty centre of this eggplant and mushroom pie. We've added pasta pieces into the filling for extra texture, flavour and comfort!
- 25 mins preparation
- 50 mins cooking
- Makes 6
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Ingredients
Eggplant and mushroom pasta pot pies
- 1 1/2 tablespoon olive oil
- 1 medium brown onion (150g), chopped finely
- 2 clove garlic, crushed
- 1 medium eggplant (300g), peeled, chopped coarsely
- 200 gram swiss brown mushrooms, quartered
- 1/3 centimetre (80ml) red wine
- 2 tablespoon tomato paste
- 800 gram canned crushed tomatoes
- 1/4 cup oosely packed fresh basil leaves, shredded finely
- 375 gram penne pasta
- 1 egg, beaten lightly
- 3/4 cup (90g) coarsely grated cheddar
- 3 sheets puff pastry
- 1 egg white, beaten lightly
Method
Eggplant and mushroom pasta pot pies
- 1Preheat oven to 200°C. Oil six 2-cup (500ml) ovenproof dishes.
- 2Heat oil in a large saucepan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion is softened. Add eggplant and mushrooms; cook, stirring, 5 minutes or until mushrooms begin to colour.
- 3Add wine; cook until nearly all the liquid is evaporated. Stir in paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes or until thickened. Stir in basil; season to taste.
- 4Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
- 5Place pasta and tomato sauce in a large heatproof bowl with combined egg and cheddar; stir to combine.
- 6Using one of the ovenproof dishes as a guide, cut six rounds, a little larger than the dish, from pastry.
- 7Spoon pasta mixture into dishes. Brush edges of dishes with a little egg white. Top dishes with pastry rounds, pressing gently to seal. Cut a small slit in the top of each pie. Cut remaining pastry into 1cm wide strips; make a lattice pattern on pastry rounds, brush lightly with a little more egg white. Place pies on an oven tray.
- 8Bake pies for 15 minutes or until golden brown.
Notes
This recipe is not suitable to freeze.
