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  1. Home
  2. vegetarian weeknight dinners

Aubergine, Tomato and Halloumi pie

This vegetarian midweek dinner will get a 10 out of 10 from your family! - by Barbara Northwood
  • 12 Apr 2019
Aubergine, Tomato and Halloumi pie
Prep: 25 Minutes - Cook: 60 Minutes - Easy - Serves 4-8
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This aubergine, tomato & halloumi pie is a great midweek pie for the family. It’s something a little different using very familiar ingredients. Serve it with a handful of salad leaves – it really doesn’t need anything else.

Ingredients

6 tbsp olive or rapeseed oil

2 large aubergines, cut into thin rounds

1 large red onion, halved and sliced

2 garlic cloves, crushed

2 tsp ground coriander

400g can chopped tomatoes

1 ½ tbsp pomegranate molasses or good balsamic vinegar

small bunch mint, leaves chopped

270g block halloumi, cut into 8 slices

500g block all-butter puff pastry

50g pine nuts, toasted

1 egg, beaten

1 tbsp sesame seeds

Method

  1. Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft – you’ll need to add more oil between batches. Remove from the pan and set aside.

  2. Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.

  3. Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.

  4. Roll out the pastry to a rectangle, 50 x 25cm and cut into two squares (don’t worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.

  5. Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don’t pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.

  • pie
  • vegetarian weeknight dinners
  • tomato recipes
  • savoury pies and tarts
  • family pies
  • easy vegetarian meals
  • easy entertaining vegetarian recipe
  • healthy vegetarian recipe
  • easy vegetarian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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