Ingredients

aubergine, chopped into small cubes

sweet potato, peeled and chopped into small cubes

2-3 tsps

Steenbergs Organic Ethiopian berbere spice blend

2 + 3 tbsp

olive oil

onions, finely sliced

clove garlic, finely chopped

1 tsp

organic fennel seeds

½ tsp

organic chilli flakes

500g

leftover pulled pork/roast pork, shredded

tin chopped tomatoes/cherry tomatoes

1 x 500g

block of ready-made puff pastry

1 tbsp

milk

Steenbergs Organic Perfect Salt to taste

This versatile pie is very much putting a great new twist on left overs and features Steenbergs Organic Ethiopian Berbere spice mix.

Method

Preheat the oven to 190C.
Place the aubergine and sweet potato into a roasting tray with the Berbere spice blend. Drizzle with a little oil, toss to cover and then roast for 30 minutes until soft and slightly caramelised.
Whilst the vegetables are cooking, warm 3 tbsp olive oil in a heavy bottomed pan and then fry the fennel seeds and chilli very briefly before adding the onions. Sauté gently for 5-10 minutes until soft (adding in the garlic half way through so that it doesn’t burn).
Add the pork and tin of tomatoes and simmer for 5 minutes.
Roll out the puff pastry on a lightly floured surface to form a large square. Place in a large roasting tray so that the corners hang over each side (45 degrees).
Combine the roasted vegetables with your pork mixture and place all the filling into the centre of the pastry sheet.
Brush the edges of the pastry with milk and then fold each corner into the middle, pressing the edges together with your fingers. You should end up with a large square pie in the middle of the roasting tin looking like an envelope.
Place back in the hot oven for 30-35 minutes until puffed and golden.
Cut into wedges and serve with a crisp salad with a zingy lemon dressing.