Recipe

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
  • Print
    Print

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
  • 1
    Preheat oven to 200°C. Oil six 2-cup (500ml) ovenproof dishes.
  • 2
    Heat 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.
  • 3
    Add 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.
  • 4
    Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
  • 5
    Place pasta and tomato sauce in a large heatproof bowl with combined egg and cheddar; stir to combine.
  • 6
    Using one of the ovenproof dishes as a guide, cut six rounds, a little larger than the dish, from pastry.
  • 7
    Spoon 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.
  • 8
    Bake pies for 15 minutes or until golden brown.

Notes

This recipe is not suitable to freeze.

More From Women's Weekly Food