Mushroom and eggplant party pies

Name: Mushroom and eggplant party pies
Ingredients: 1 Onion, finely chopped; 1 Diced yellow capiscum; 1 Tbsp Chopped thyme, or tarragon; 2 cloves Garlic, crushed; 1 large knob Ginger, grated; 3 Bay leaves, or kaffir lime leaves; 1 splash Olive oil, a generous one; 250 g Eggplants, chopped (Main); 500 g Mixed mushrooms, chopped (Main); 2 cups Chicken stock, hot; 2 Tbsp Gochujang, Korean chilli bean paste, or use doenjang (plain bean paste) (Main); 2 tsp Mixed spice; 1 Lemon, zest and juice; 2 Tbsp Potato starch, stirred to a slurry in a little water; 1 small handful Chopped chives, or parsley; 1 packet Puff pastry, or shortcrust pastry; 1 Beaten egg; 1 sprinkle Poppy seeds

Tam West

Warren Elwin

Food writer

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Ingredients

1	Onion, finely chopped
1	Diced yellow capiscum
1 Tbsp	Chopped thyme, or tarragon
2 cloves	Garlic, crushed
1 large knob	Ginger, grated
3	Bay leaves, or kaffir lime leaves
1 splash	Olive oil, a generous one
250 g	Eggplants, chopped (Main)
500 g	Mixed mushrooms, chopped (Main)
2 cups	Chicken stock, hot
2 Tbsp	Gochujang, Korean chilli bean paste, or use doenjang (plain bean paste) (Main)
2 tsp	Mixed spice
1	Lemon, zest and juice
2 Tbsp	Potato starch, stirred to a slurry in a little water
1 small handful	Chopped chives, or parsley
1 packet	Puff pastry, or shortcrust pastry
1	Beaten egg
1 sprinkle	Poppy seeds

Directions

Gently fry onion, yellow capsicum, thyme (or tarragon), garlic, grated ginger and bay leaves (or kaffir lime leaves) in a big splash of olive oil until soft.
Add chopped eggplant and mixed mushrooms and fry gently to soften. Add hot chicken stock, gochujang (Korean chilli bean paste) or doenjang (plain bean paste), mixed spice and lemon zest and juice and simmer 15-20 minutes to reduce. Add enough potato starch slurry to thicken stew. Season and stir through some chopped chives or parsley, then cool and chill.
Preheat oven to 200C. Cut sheets of puff (or shortcrust) pastry into smaller squares, add spoonfuls of stew, egg wash the edges and fold in the corners, then twist into small pies. Egg wash the outside, sprinkle with sea salt flakes and poppy seeds and bake until golden and crispy.