Eggplant and Mushroom Pasta Pot Pie

Preheat oven to 200°C (180°C fan-forced). Oil six 2-cup (500ml) ramekins.

Heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring, for 3 minutes or until onion is softened.

Add the eggplant and mushrooms. Cook, stirring, for 5 minutes or until mushrooms begin to colour. Add wine. Cook until nearly all the liquid is evaporated.

Stir in paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Stir in basil; season to taste.

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

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

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

Spoon pasta mixture into ramekins. Brush edges of ramekins with egg white. Top ramekins with pastry rounds, pressing to seal.

Cut a small slit in the top of each pie. Cut rest of pastry into 1cm-wide strips; make a lattice pattern on pastry tops, brush lightly with egg white. Place pies on an oven tray.

Bake pies for 15 minutes or until pastry is golden brown.