Organic Eggplant & Mushroom Pies

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Organic Eggplant & Mushroom Pies
I love cooking pies. To me they are homely and go hand in hand with this cold Melbourne weather. Try these Organic Eggplant & Mushroom Pies today. Perfect of that little vegetarian in you!
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Keyword Organic
Prep Time 15 minutes
Passive Time 35 minutes
Servings
pies
Ingredients
Course Main Dish
Keyword Organic
Prep Time 15 minutes
Passive Time 35 minutes
Servings
pies
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200°C.
  2. Cook pasta in saucepan of boiling water (add a touch of salt and oil) until tender; drain.
  3. Heat oil in frying pan, cook onion and garlic until softened.
  4. Add eggplant and mushroom, cook until coloured. (5 minutes)
  5. Add wine and cook until evaporated.
  6. Stir in tomato paste and diced tomatoes; bring to the boil and simmer uncovered for 15 minutes.
  7. Add basil and salt and pepper to taste.
  8. Combine pasta and tomato sauce in a large heat proof bowl, add egg and cheese; stir.
  9. Spoon mixture into ramekins and brush edges with egg white.
  10. Cover ramekins with pastry. Have these pre cut to make things easy.
  11. Using left over pasty make some patterns to put on your pastry tops.
  12. Cut a small slit in the top of each pie; brush with egg white or milk
  13. 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.

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