Mushroom and Eggplant Pies
Preparation: 15 minutes
Cooking: 35 minutes
2 tblspn olive oil
2 cloves garlic, crushed
1 onion, finely chopped
2 tblspn tomato paste
400 g Lebanese eggplants, trimmed and diced
400 g flat mushrooms, diced
2 tblspn capers, chopped
¼ cup chopped continental parsley
Salt and freshly ground black pepper, to taste
8 sheets frozen ready rolled puff pastry
Heat oil in a large frying pan over medium heat. Add garlic and onion and cook, stirring often, for 3 minutes. Stir in tomato paste and cook for 2 minutes. Add eggplants and mushrooms and cook, stirring occasionally, for 10 minutes. Remove from heat, stir in capers and parsley and season with salt and pepper. Cool mixture. Preheat oven to 220ºC.
Lightly grease 80ml muffin pans. Place pastry onto a bench and partially thaw. Using pastry cutters, cut two 10cm and two 8cm pastry discs from each sheet. Line muffin pans with the 10cm pastry discs. Spoon mushroom mixture into the pastry cases. Top each with an 8cm pastry disc and press edges to seal. Bake for 20 minutes or until pastry is puffed and golden.