ingredients
makes 30
1/3 cup butter, melted
1/3 cup olive oil
1 1/2 cups All purpose flour
Filling
1/2 pound tomatoes
2 teaspoons olive oil
1 small onion, chopped
1/2 teaspoon ground cumin
10 ounce eggplant, cut into 3/4 inch cubes
2 teaspoons tomato paste (tomato puree)
1 tablespoon chopped fresh cilantro
1 egg, lightly beaten
method
1. Put the butter, oil and 1/3 cup water into a bowl. Season well with salt.
2. Gradually add the flour in batches, mixing with a wooden spoon to form an oily, lumpy dough that leaves the side of the bowl.
3. Knead gently to bring the dough together, cover with plastic wrap and refrigerate for 1 hour.
4. Core the tomatoes and cut a small cross at the base. Plunge into a pan of boiling water and leave for 1 minute. Drain, plunge into cold water, then remove the peel. Halve the tomatoes, squeeze over a bowl to remove the seeds, and finely chop the flesh.
5. Heat the oil in a skillet, add the onion and cook, stirring, over low heat for 2 - 3 minutes, or until soft. Add the cumin, cook for 1 minute, then add the eggplant and cook, stirring, for 8—10 minutes, or until the eggplant begins to soften. Stir in the tomato and tomato paste. Cook over medium heat for 15 minutes, or until the mixture becomes dry. Stir occasionally. Season and stir in the cilantro. Cool.
6. Preheat the oven to moderate 180°C (350°F/). Lightly grease two baking trays.
7. Roll out half the pastry on a lightly floured surface to 1/8 inch thick. Using an 3 inch cutter, cut rounds from the pastry. Spoon 2 level teaspoons of the mixture into the centre of each round, lightly brush the edges with water and fold over the filling, expelling any air. Press firmly and crimp the edge with a fork to seal. Place on the trays and brush with the beaten egg. Bake in the top half of the oven for 25 minutes, or until golden brown and crisp.
