Slice of layered veggie pie on plate

Aubergine, tomato & halloumi pie

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 25 mins Cook: 1 hr

Easy

Serves 4 - 8

Bake this veggie pie for a meat-free Monday – you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (8)

  • kcal540
  • fat39g
  • saturates15g
  • carbs28g
  • sugars8g
  • fibre7g
  • protein16g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large aubergines, cut into thin rounds
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 large red onion, halved and sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 400g can chopped tomatoes
  • 1 ½ tbsp pomegranate molasses or good balsamic vinegar
  • small bunch mint, leaves chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 270g block halloumi, cut into 8 slices
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 500g block all-butter puff pastry
  • 50g pine nuts, toasted
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp sesame seeds

Method

  1. Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft – you’ll need to add more oil between batches. Remove from the pan and set aside.

  2. Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.

  3. Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.

  4. Roll out the pastry to a rectangle, 50 x 25cm, and cut into two squares (don’t worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.

  5. Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don’t pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
chawer
10th Mar, 2019
5.05
LOVE THIS! To save time I roasted the aubergine for 20 minutes in the oven altogether. I also cubed the halloumi after frying to make it go further.
elsee82
17th Jan, 2019
5.05
Quite time consuming to prep, it would be a weekend one for me in the future. Worth the effort though, absolutely delicious. Followed recipe to the letter.
JaniceD
17th Jul, 2019
1.Could I use mozzarella cheese instead of halloumi? 2. Should the base be blind baked - I’m worried that aubergines will make the base v soggy !
goodfoodteam's picture
goodfoodteam
22nd Jul, 2019
Thanks for your question. We haven't tried this recipe with mozzarella but it should work well. We'd recommend skipping the step where you fry the cheese and adding it straight to the pie. There's no need to blind bake, simply follow the recipe as is.
SMW11
12th Feb, 2019
Recipe says 'freezable' but at what point should it be frozen? Should it be frozen raw or cooked & then reheated from frozen or defrosted before cooking? Help!
goodfoodteam's picture
goodfoodteam
13th Feb, 2019
Thanks for your question. For best results, we'd recommend freezing before it goes into the oven. Defrost thoroughly in the fridge and cook as above. As it will be fridge-cold, you may need to give it an extra 5 mins or so.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?