Mini Aubergine Pies
These little pies are filled with creamy aubergine and feta - delicious for sharing and snacking. And if you've got extra filling, you can use it as pasta sauce, or freeze it ahead of making another batch of pies.
Substitutes:
- No aubergine? You can use mushrooms or any other soft-textured vegetables. Bake and chop before adding to the other ingredients.
- Need a vegan alternative to egg wash? If you don't have plant-based milk, you can use olive oil or coconut oil.
- No chia seeds? Another vegan option would be flaxseed. Mix 1 tbsp of flaxseed with 2.5 tbsp of warm water. Let sit for at least 10 minutes. Vegetarians can use 1 egg instead.
- No feta/vegan feta? You can use a few tablespoons of tahini. The tahini will help with the texture and add some more delicious flavour.
- No sesame seeds? Try using poppy seeds or hemp seeds. Otherwise you can just go without.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
2 aubergines
1 tbsp chia seeds
1 block feta / vegan feta
600 g ready rolled puff pastry / vegan puff pastry
2 tbsp plant-based milk
1 tbsp sesame seeds
salt & pepper
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. In a bowl, whisk the chia seeds together with 3 tbsp warm water. Add the aubergines to a baking tray whole, and roast for 30 minutes. Scoop out and roughly chop the flesh, composting the skin. Add the flesh to a bowl with the crumbled feta, chia seeds and salt and pepper. Season to taste with some spices if you'd like - cumin, cinnamon, curry, coriander and chili are all good options.
Roll out the pastry and cut out some circular pie shapes with a pastry cutter or glass rim. Place a small amount of the aubergine filling onto each pastry circle. Fold the pastry over the filling and seal the edges closed with a fork. Place the pies on a lined oven tray, brush with milk and sprinkle the sesame seeds on top. Bake for 25-30 minutes and enjoy.
How to store
How to store: You can make these ahead of time - store them in an airtight container in the fridge for up to 3 days. Got extra aubergine mixture? Just freeze until you are ready to make your next batch.
