Eggplant and mushroom pasta pot pies

1.Preheat oven to 200°C. Oil six 2-cup (500ml) ovenproof dishes.

2.Heat oil in a large saucepan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion is softened. Add eggplant and mushrooms; cook, stirring, 5 minutes or until mushrooms begin to colour.

3.Add wine; cook until nearly all the liquid is evaporated. Stir in paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes or until thickened. Stir in basil; season to taste.

4.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.

5.Place pasta and tomato sauce in a large heatproof bowl with combined egg and cheddar; stir to combine.

6.Using one of the ovenproof dishes as a guide, cut six rounds, a little larger than the dish, from pastry.

7.Spoon pasta mixture into dishes. Brush edges of dishes with a little egg white. Top dishes with pastry rounds, pressing gently to seal. Cut a small slit in the top of each pie. Cut remaining pastry into 1cm wide strips; make a lattice pattern on pastry rounds, brush lightly with a little more egg white. Place pies on an oven tray.

8.Bake pies for 15 minutes or until golden brown.