Eggplant and mushroom pasta pot pie
An Italian twist to the classic Aussie pie with this filling vegetarian eggplant and mushroom pasta pot pie. Sink your fork through a buttery, golden crust to centre of this pie.
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Cooking tools:
- Ramekin
- Pastry brush
- Oven
- Stove
- Saucepan
- Colander
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Baking sheet
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 grams swiss brown mushrooms, quartered
- 1/3 cup (80ml) red wine
- 2 tablespoons tomato paste
- 800 grams canned crushed tomatoes
- 1/4 cup fresh basil leaves, loosely packed, shredded finely
- 375 grams penne pasta
- 1 egg, beaten lightly
- 3/4 cup (90g) cheddar cheese, coarsely grated
- 3 puff pastry sheets
- 1 egg white, beaten lightly
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