Mushroom and eggplant party pies
Photo by Tam West
|1||Onion, finely chopped|
|1||Diced yellow capiscum|
|1 Tbsp||Chopped thyme, or tarragon|
|2 cloves||Garlic, crushed|
|1 large knob||Ginger, grated|
|3||Bay leaves, or kaffir lime leaves|
|1 splash||Olive oil, a generous one|
|250 g||Eggplant, chopped|
|500 g||Mixed mushrooms, chopped|
|2 cups||Chicken stock, hot|
|2 Tbsp||Gochujang, Korean chilli bean paste, or use doenjang (plain bean paste)|
|2 tsp||Mixed spice|
|1||Lemon, zest and juice|
|2 Tbsp||Potato starch, stirred to a slurry in a little water|
|1 small handful||Chopped chives, or parsley|
|1 packet||Puff pastry, or shortcrust pastry|
|1 sprinkle||Poppy seeds|
- Gently fry onion, yellow capsicum, thyme (or tarragon), garlic, grated ginger and bay leaves (or kaffir lime leaves) in a big splash of olive oil until soft.
- Add chopped eggplant and mixed mushrooms and fry gently to soften. Add hot chicken stock, gochujang (Korean chilli bean paste) or doenjang (plain bean paste), mixed spice and lemon zest and juice and simmer 15-20 minutes to reduce. Add enough potato starch slurry to thicken stew. Season and stir through some chopped chives or parsley, then cool and chill.
- Preheat oven to 200C. Cut sheets of puff (or shortcrust) pastry into smaller squares, add spoonfuls of stew, egg wash the edges and fold in the corners, then twist into small pies. Egg wash the outside, sprinkle with sea salt flakes and poppy seeds and bake until golden and crispy.