Created by ImPat on April 22, 2019
Step 1: Preheat oven to 220°C (425°F).
Step 2: Place the pastry on a large oven tray lined with non-stick baking paper and using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
Step 3: Place the milk and half of the feta in a small food processor and process until smooth and spread the feta mixture over the pastry and top with the eggplant, sausage and chilli.
Step 4: Crumble over the remaining feta and cook for 18–20 minutes or until golden and pastry is cooked on the base.
Step 5: Top with the kale and dukkah to serve.
Step 6: + If you can’t get a single sheet of 375g puff pastry, place two sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure, then trim the edge.