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| Prep Time | 15 minutes |
| Passive Time | 35 minutes |
| Servings |
pies
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Ingredients
- 20 ml organic olive oil
- 1 organic brown onions finally chopped
- 2 cloves organic garlic diced
- 1 organic eggplant peeled and coarsely chopped
- 300 g organic mushrooms roughly chopped
- 1/3 cup red wine
- 2 tbs organic tomato paste
- 800 g organic tinned tomatoes
- 1/4 cup organic basil leaves chopped roughly
- 350 g organic pasta We used the spiral ones but shells would have been good too
- 1 organic egg lightly beaten
- 3/4 cup organic cheese tasty, grated
- 2 sheets puff pastry
- organic milk or egg white to brush pastry.
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 200°C.
- Cook pasta in saucepan of boiling water (add a touch of salt and oil) until tender; drain.
- Heat oil in frying pan, cook onion and garlic until softened.
- Add eggplant and mushroom, cook until coloured. (5 minutes)
- Add wine and cook until evaporated.
- Stir in tomato paste and diced tomatoes; bring to the boil and simmer uncovered for 15 minutes.
- Add basil and salt and pepper to taste.
- Combine pasta and tomato sauce in a large heat proof bowl, add egg and cheese; stir.
- Spoon mixture into ramekins and brush edges with egg white.
- Cover ramekins with pastry. Have these pre cut to make things easy.
- Using left over pasty make some patterns to put on your pastry tops.
- Cut a small slit in the top of each pie; brush with egg white or milk
- Bake for 15-20 minutes or until golden brown.
Recipe Notes
We served these delicious pies with a small salad and potatoes we had baked in the fire. This made 8 pies. We froze the left over filling for another dinner or lunch time meal.
