Aubergine, tomato & halloumi pie

Family picnic recipe for 4 - 8 people, takes only 20 mins; recipe has olive oil, aubergine, red onion, garlic cloves, ground coriander, chopped tomatoes, pomegranate molasses, mint, halloumi, all-butter puff pastry, pine nuts, egg and sesame seeds.

Aubergine, tomato & halloumi pie

Aubergine, tomato & halloumi pie

Recipe by Chef Soomro Course: Family picnic
Servings

4 - 8

servings
Prep time

25 mins

Ingredients

  • Chopped Tomatoes: 400g can chopped tomatoes
  • Olive Oil: 6 tbsp olive oil or rapeseed oil
  • Red Onion: 1 large red onion, halved and sliced
  • Egg: 1 egg, beaten
  • Mint: small bunch mint, leaves chopped
  • Garlic Cloves: 2 garlic cloves, crushed
  • Aubergine: 2 large aubergines, cut into thin rounds
  • Ground Coriander: 2 tsp ground coriander
  • Pomegranate Molasses: 1 1/2 tbsp pomegranate molasses or good balsamic vinegar
  • Pine Nuts: 50g pine nuts, toasted
  • Halloumi: 270g block halloumi, cut into 8 slices
  • Sesame Seeds: 1 tbsp sesame seeds
  • All Butter Puff Pastry: 500g block all-butter puff pastry

Directions

  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.