I have so many memories of my time in Greece and in particular the many food stores selling these cheesy pies encased in wonderfully oily pastry. This is one of many I make time and time again.
Once you get confident with aubergines, you will realise how versatile and delicious they are. When stewed with tomatoes, the combination works as a base for many dishes. They can be partnered with grilled lamb chops, piled on bruschetta or baked with mozzarella on top.
It may seem so simple that it is not worthy of a recipe, but I assure you that to do something so simple correctly is another matter. It all comes down to great ingredients, which will give you one of the most delicious snacks of your summer.
Memories of Cornish pasties filled with all sorts of comforting fillings have inspired me to combine flavours from the garden with flavours from the paddock encased in flaky puff pastry - what else can I say?