RECIPE
Veggie Stack Pie
Dinner & Main Meals
Preparation time
15 minutes
Cooking time
13 minutes
Servings
4
Ingredients
- 1 eggplant, sliced in 12
- 1 frozen puff pastry
- 4 Tbs tomato passata
- 200g chargrill capsicum, cut into 8 pieces
- 180g haloumi, sliced
- 4 fresh basil leaves
- sea salt and freshly cracked black pepper, to taste
Method
- Preheat Sunbeam Pie Magic®.
- Wait for the green READY light to go on and place 1 piece of eggplant in each pie dish.
- Close lid and cook for 2 mins.
- Turn the eggplant over and cook the other side for a further 2 mins.
- Repeat the process with the remaining 8 pieces of eggplant. Remove and set aside.
- Wipe clean each pie dish, close lid and preheat - waiting for the green READY light.
- Using the large base pastry cutter provided, cut out 4 pastry bases. Overlap the flaps to make pastry cases and place in the pie dishes.
- Top with 1 tablespoon of tomato passata, 1 slice of eggplant, 1 -2 slices capsicum, 2-3 slices of haloumi. Then repeat, with a slice of eggplant and 2 -3 slices haloumi.
- Close lid and cook for 13 mins.
- Remove and serve with fresh basil, sea salt and freshly cracked pepper.