Aubergine & Halloumi Pie

Caramelised eggplant and mushroom filling with chipotle, scallions & halloumi chunks, wrapped in tender, flaky, whole wheat phyllo pastry.

3 medium aubergines
3 tablespoon olive oil
250g chestnut mushrooms
5 cloves garlic, crushed
1 bunch spring onions, sliced
1 lemon, zest and juice
2 chipotle en adobo, chopped fine
2 teaspoon cumin seeds, roasted and roughly ground
3 egg
200g smoked halloumi (or just halloumi!)
2 handfuls walnuts, chopped
sea salt
freshly ground black pepper
240g whole wheat flour
40g cornstarch
1/2 teaspoon salt
2 teaspoons olive oil
120g hot water
50g butter
2 heaped tablespoons Greek yoghurt

View the full recipe at Ramsons & Bramble →