Description
These Ratatouille Hand Pies with Eggplant, Heirloom Tomato, and Cornmeal Crust are a delicious savory treat inspired by French cuisine. Featuring a flavorful vegetable filling wrapped in a crisp, buttery cornmeal crust, they make perfect appetizers or main courses. Ideal for vegetarians, these hand pies offer a balanced blend of textures and vibrant flavors, perfect for serving warm or at room temperature.
Ingredients
Scale
For the Filling
- 1 small eggplant, peeled and diced
- 1 small zucchini, diced
- 1/2 red bell pepper, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small heirloom tomato, seeded and chopped
- 2 tablespoons tomato paste
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4–6 tablespoons ice water
- 1 egg, beaten (for egg wash)
Instructions
- Make the Filling: In a large skillet over medium heat, warm the olive oil. Add the eggplant, zucchini, bell pepper, and onion. Sauté for 6–8 minutes until the vegetables begin to soften. Stir in the garlic, thyme, salt, pepper, and tomato paste. Cook for 1–2 minutes, then add the chopped heirloom tomato and cook another 2–3 minutes until the mixture thickens slightly. Remove from heat and let cool.
- Make the Crust: In a food processor or mixing bowl, combine the all-purpose flour, cornmeal, and salt. Add cold butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Assemble the Hand Pies: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4–5-inch circles. Place a spoonful of the cooled ratatouille filling in the center of each dough circle. Fold over into a half-moon shape, pressing the edges to seal. Crimp with a fork and place on the prepared baking sheet. Brush each hand pie with the beaten egg wash.
- Bake: Bake the hand pies for 22–26 minutes, or until the crust is golden and crisp. Remove from the oven and allow to cool slightly before serving.
Notes
- These hand pies can be made ahead and frozen before baking. To bake from frozen, add 5–7 extra minutes to the baking time.
- Serve warm or at room temperature.
- Pair with a fresh side salad or dipping sauces such as garlic aioli for extra flavor.
Nutrition
- Serving Size: 1 hand pie
- Calories: 250
- Sugar: 3g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
