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Born from the idea of a hearty vegetarian centerpiece, this pie layers caramelized aubergine, a minty tomato sauce, and golden-fried halloumi, all wrapped in buttery puff pastry. A perfect make-ahead dish with leftovers you'll look forward to.
6 tbsp olive oil
2 aubergines, thinly sliced
1 large red onion
2 garlic cloves
2 tsp ground coriander
400g chopped tomatoes
1½ tbsp pomegranate molasses or balsamic
Small bunch of mint
270g halloumi
500g puff pastry
50g pine nuts
1 egg
1 tbsp sesame seeds
Directions:
1. Fry aubergines in oil until golden; set aside.
2. In same pan, sauté onion 8 mins. Add garlic, coriander, tomatoes, molasses, salt; simmer 15 mins. Stir in mint.
3. Fry halloumi slices until golden; set aside.
4. Roll pastry into 2 squares. On 1 square, layer sauce, aubergine, halloumi, pine nuts. Leave border.
5. Brush edges with egg. Cover with second pastry. Seal edges. Score, cut a cross, brush with egg, sprinkle sesame.
6. Bake at 200C for 30–35 mins until golden.
Prep Time: 25 mins
Kcal: Approx. 580 per serving
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