These may well have been the last of my greenhouse vegetables going into this pie for this year. It’s delicious for a light lunch served at room temperature with a green salad and it makes a great vegetarian alternative to serve to guests.
Aubergine & Dolcelatte Pie
1 tbsp olive oil
1 medium red onion, finely chopped
1 clove garlic, chopped
1 aubergine, cubed
1 courgette, cubed
1 red pepper, cubed
1 tsp dried thyme
500g pack of puff pastry
125g Dolcelatte, chopped into small chunks
1 egg, beaten
½ tbsp sesame seeds
Preheat the oven to 210C/190C fan. Lightly grease a baking sheet or line with parchment paper.
Heat the oil in a large frying pan and add the onion and the garlic. Fry over a medium heat until just beginning to soften then add the aubergine, courgette, pepper and thyme. Cook over a low heat for 20 minutes until the vegetables are cooked through. Season with salt and pepper and allow to cool.
Roll the pastry out into a rectangle about 3mm thick. Spoon the vegetables over half of the pastry leaving a 1½ cm border free. Sprinkle the Dolcelatte cheese over the vegetables. Brush the pastry edges with the beaten egg and fold the pastry over to encase the vegetables. Use the pronged end of a fork to push the edges together. Make sure there are no gaps.
Place the pastry onto the prepared baking sheet. Brush all over with the beaten egg and sprinkle on the sesame seeds. Slash the top 3 – 4 times to allow steam to escape.
Bake in the preheated oven for 20 – 25 minutes until well risen and golden.
Leave to cool a little before slicing.