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“I love pastry and it is excellent when you have vegetables you need to use up.”
READY IN:
45mins
SERVES:
2
YIELD:
2 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  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. Open the medium sized tin of baked beans and stir through.
  4. When the eggplant is ready, dice it up into small pieces and add to the cheese mixture.
  5. Add whatever seasonings you like.
  6. 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.
  7. In a small bowl combine the grated cheese and oat bran. Sprinkle this over the tops of the pies.
  8. Put the pies in the oven and bake for about 25 minutes.

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