Sunday Supper Pot Pies – a delicious recipe with pastry, eggplant, feta, parsley, beans, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Turn the oven to 220C or higher.
2
Slice the eggplant into thick rounds and bake on a tray in the oven until soft.
3
Crumble the feta into a bowl, add the parsley and the red pepper.
4
Open the medium sized tin of baked beans and stir through.
5
When the eggplant is ready, dice it up into small pieces and add to the cheese mixture.
6
Add whatever seasonings you like.
7
Take 2 large individual pie sized ramekins and line with the pastry to create a base and sides.Half a pre-rolled sheet usually does one ramekin.
8
In a small bowl combine the grated cheese and oat bran.
9
Sprinkle this over the tops of the pies.
10
Put the pies in the oven and bake for about 25 minutes.
174
kcal
Calories
10
g
Fat
11
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sheet puff pastry, 1 eggplant, 100 g feta, ¼ cup parsley, chopped, and more.
Yes, Sunday Supper Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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