Heat the oil in a frying pan & fry the onion & garlic for 2 minutes. Add the aubergine & cook for 3 mins. Remove from the pan with a slotted spoon & drain through a sieve, reheat the pan and fry peppers for 2 mins.
Add the courgettes ,cook for a further minute and return aubergine to the pan. Stir in tomato paste & mix well. Add stock & season to taste. Cover the pan with a disc of grease proof paper. Cook on a medium heat for 6-8mins Stir in the basil
Set the oven to 200c/gas 6
Roll out the pastry to 2mm and cut out discs of 2 sizes, half with a diameter of 10cm & other half 12cm Arrange spoonfuls of the mixture in the centre of 10cm discs, brush round edges with egg and top with 12cm disc, press down firmly to seal.
Repeat process till all pastry is used. Using a 6cm cutter, push lightly on to the pastry around the filling to create a dome shape, then cut scallop shapes around the outside to create an attractive pattern.
Brush over with beaten egg and bake for 8-10 mins until golden.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".