Mushroom & aubergine pizza pie

Mushroom & aubergine pizza pie

  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • Easy
  • Serves 4

Pop your favourite pizza toppings in this freezer-friendly pastry and feed the family for under five pounds

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal510
fat25g
saturates14g
carbs53g
sugars9g
fibre6g
protein23g
salt2.46g
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Ingredients

Method

  • STEP 1

    Make the dough following pack instructions, reserving a few tbsp of the mix for dusting. Heat 2 tsp of the garlic butter in a large frying pan, then cook the aubergine rounds, in batches, for 1-2 mins each side, until golden. Remove and season, then set aside. Add a little more butter and fry the mushrooms until soft, then remove and set aside.

  • STEP 2

    Lightly butter an 18cm round cake tin, about 4cm deep. Dust a flat surface with the reserved bread mix and roll out two-thirds of the dough to come over the sides of the tin. Line the tin and press the dough into the corners. Leave the sides hanging over.

  • STEP 3

    Layer up the ingredients, starting with half the aubergine, basil, pasta sauce, mozzarella and mushrooms. Repeat with the remaining ingredients, pushing down well. Roll out the remaining dough to form a lid and put it on top. Pinch together the lid and the sides, twisting them together to form a crusty edge. Wrap well and freeze. Defrost at room temperature for about 8 hrs.

  • STEP 4

    Heat oven to 200C/180C fan/gas 6. Cook pie for 30 mins. Remove from the tin and place on a baking sheet. Brush with garlic butter, then cook for 20 mins more, brushing again with butter before serving.

Goes well with

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    Rating: 3 out of 5.2 ratings
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