Recipe // Aubergine and Halloumi Pie

After trying out this recipe the other week I just had to share it! We’ve been trying to find more ways to eat halloumi which we absolutely love and stumbled across this pie recipe on BBC Good Food. Safe to say we will definitely be making this bad boy again. Also something tasty for Meat Free Mondays!

It’s a fairly easy recipe to follow and not too much hard work. You’ll be surprised at just how easy it is.
We have some friends who are veggie so this will be going in the arsenal as an option for when they come to visit.

I’d say this serves 4 people (slice the pie into quarters)


2 aubergines sliced into thin rounds
2 crushed cloves of garlic (We used about 1 as I don’t tolerate garlic well)
1 red onion halved and sliced (We didn’t add this into the recipe as again me and onion don’t mix well)
400g can of chopped tomatoes
1 1/s tbsp of balsamic vinegar
270g block of halloumi (slice this up – the recipe calls for 8 slices but we just sliced it up a bit more so it could spread around the pie more)
500g block of puff pastry
50g pine nuts
1 egg beaten (for the egg wash)


Heat a couple tbsp of olive oil in a large frying pan and cook the aubergine until each side is golden brown and soft. You’ll need to add a little oil between cooking the rounds of aubergine. Set the aubergine aside as its cooked.
Take a pan, and if you’re using onion fry it off now until soft and then add in the garlic and cook for another minute. Now add in the chopped tomatoes, balsamic vinegar a little seasoning. Simmer for about 15 mins until the sauce is thick.
Heat a little bit of olive oil in another pan and fry the halloumi slices for about 2 mins each side until each side has a nice golden brown colour. Set the halloumi aside.
Heat the oven up to 180c fan.
Cut the pastry block in half – each half will be used for bottom and then the top of the pie. You basically want the pie to be just smaller than the baking tray/ sheet you’re using so roll it out to that length (see picture below for guidance if needed). Line the baking tray with baking parchment and pop the 1 half of the pastry on the tray.
Layer the tomato sauce, aubergine, halloumi and pine nuts (in that order) in the middle of the pie until you run out. Leave about a 1 1/2cm border around the edge of the pastry. Brush this border with a little egg wash. 
Roll out the 2nd half of the pastry block. This needs to be roller out larger than the previous half as it needs to cover the filling of the pie. Now lift over the pie and press down the edges to seal. You can now neaten the edges if you so desire! Nows the time to brush the whole of the pie with egg wash. Score the pie in a pretty pattern if you want (just make sure not to pierce the pastry). Finally cut a little cross in the middle of the pie.
Cook in the over for about 30-35 mins until the pie is a lovely golden colour!
Cut up and enjoy!
Let me know if you try it!
Until next time,
Cathers xx