Eggplant and mushroom pasta pot pie
Give an Italian twist to the classic Australian pie with this filling vegetarian pasta pot pie.
- 40 mins cooking
- Makes 6 Item
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Ingredients
- 1 1/2 tablespoon extra virgin olive oil
- 1 medium (150g) brown onion, chopped finely
- 2 garlic cloves, crushed
- 1 medium (300g) eggplant, peeled, chopped coarsely
- 200 gram swiss brown mushrooms, quartered
- 1/3 cup (80ml) red wine
- 2 tablespoon tomato paste
- 800 gram canned crushed tomatoes
- 1/4 cup fresh basil leaves, loosely packed, shredded finely
- 375 gram penne pasta
- 1 egg, beaten lightly
- 3/4 cup (90g) cheddar cheese, coarsely grated
- 3 puff pastry sheets
- 1 egg white, beaten lightly
Method
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1Preheat oven to 200°C (180°C fan-forced). Oil six 2-cup (500ml) ramekins.
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2Heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring, for 3 minutes or until onion is softened.
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3Add the eggplant and mushrooms. Cook, stirring, for 5 minutes or until mushrooms begin to colour. Add wine. Cook until nearly all the liquid is evaporated.
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4Stir in paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Stir in basil; season to taste.
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5Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
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6Place pasta and tomato sauce in a large heatproof bowl with combined whole egg and cheese; stir to combine.
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7Using one of the ramekins as a guide, cut six rounds, a little larger than the dish, from pastry.
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8Spoon pasta mixture into ramekins. Brush edges of ramekins with egg white. Top ramekins with pastry rounds, pressing to seal.
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9Cut a small slit in the top of each pie. Cut rest of pastry into 1cm-wide strips; make a lattice pattern on pastry tops, brush lightly with egg white. Place pies on an oven tray.
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10Bake pies for 15 minutes or until pastry is golden brown.
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