Puff pastry pie with eggplant and cheese
A simple but very tasty quick pastry. Puff pastry pie with eggplant and cheese turns out very satisfying, tender and aromatic. Due to the fact that we will use ready-made puff pastry, the preparation will not take much time.
The eggplant filling is very juicy and tastes like mushrooms. Eggplants go well with onions, tomatoes and hard cheese, making the taste of the pie balanced and harmonious.
The juicy vegetable filling is perfectly complemented by a crispy puff pastry base. Such pastries are perfect for a family dinner, you can take it with you on the road or on a picnic. This is a great opportunity to please your loved ones with a delicious homemade pie with an original filling.
Ingredients for making a puff pastry pie with eggplant and cheese:
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Ingredients:
Puff yeast dough – 400 g.
Eggplant – 300 g.
Tomatoes – 150 g.
Onions – 150 g.
Hard cheese – 100 g.
Pitted olives – 30 g.
Vegetable oil – 50 ml.
Sugar – 1 tsp.
Salt – 0.5 tsp.
Dried Italian herbs – 0.25 tsp.
Ground black pepper – 0.25 tsp.
Parsley – 2-3 sprigs.
Recipe for making a puff pastry pie with eggplant and cheese
Step-by-step instructions:
1. Take the puff yeast dough out of the refrigerator in advance so that it defrosts and becomes elastic. Peel the onion and cut into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the vegetables over medium heat until lightly golden.
2. Wash the eggplants, cut off the ends, and peel. Cut the vegetables into 1 cm cubes. Add the eggplants to the onions. Stirring, continue to fry the vegetables together until soft.
3. Wash the tomatoes and make a cross-shaped cut on top. Place the vegetables in boiling water for 1 minute. Peel the tomatoes, cut into small cubes, and add to the frying pan with the other vegetables.
4. Add finely chopped parsley, sugar, salt, and spices to taste to the filling. Stirring, simmer the filling over low heat for another 5-7 minutes.
5. Roll out the puff pastry dough on a floured work surface into a round layer with a diameter of 30 cm. Transfer the dough into a baking pan with a diameter of 22 cm, forming the sides of the pie. Prick the bottom of the pie with a fork so that the dough does not deform during baking.
6. Put the vegetable filling cooled to room temperature on the dough.
7. Sprinkle the filling with coarsely grated hard cheese. Decorate the pie with olives, cut into rings. Wrap the sides of the pie onto the filling.
8. Put the puff pastry pie with eggplants in an oven preheated to 190 degrees for 30 minutes. When the dough and filling are browned, carefully remove the baked goods from the oven and cool the pie in the pan.
9. Carefully transfer the warm pie to a plate, cut into portions and serve. Bon appetit!
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