Description

These Ratatouille Hand Pies feature a delightful combination of roasted eggplant, heirloom tomatoes, and savory cheeses encased in a flaky cornmeal crust. Perfectly portable and bursting with fresh Mediterranean flavors, these hand pies make a casual yet elegant appetizer or light meal.

Ingredients

For the Cornmeal Crust

1 cup all-purpose flour (plus more for dusting)
3/4 cup whole wheat flour
1/2 cup coarse cornmeal
1 tablespoon white sugar
1 teaspoon fine sea salt
1 cup unsalted butter, cubed and chilled (2 sticks)
1 large egg, chilled and beaten
1/4–1/2 cup ice water

For the Filling

2 pounds eggplant, sliced into 1/8-inch thick rounds (3–4 medium eggplants)
2 tablespoons olive oil
1 teaspoon fine sea salt
1½ pounds heirloom tomatoes, thinly sliced (about 2 large tomatoes)
1/2 pound cherry tomatoes, halved (preferably multi-colored)
1 cup pitted olives, halved
1 cup shaved Parmesan cheese (about 2 ounces)
8 ounces fresh mozzarella cheese, thinly sliced
Fresh basil leaves (about 24)
Fresh thyme sprigs (about 24)

For Finishing

1 egg, beaten with 2 tablespoons milk (for egg wash)
Coarse sea salt and freshly ground black pepper (for topping)

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Instructions

Prepare the dough: In a food processor or large bowl, combine the all-purpose flour, whole wheat flour, cornmeal, sugar, and salt. Add the chilled, cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add the beaten egg and ice water gradually, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Prepare the eggplant: Preheat your oven or stovetop grill to medium-high heat. Brush the eggplant slices on both sides with olive oil and sprinkle with fine sea salt. Grill or roast the eggplant slices until tender and golden brown, about 3-4 minutes per side. Set aside to cool.
Assemble the hand pies: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter (about 4 to 5 inches in diameter), cut out circles from the dough. Layer each bottom dough circle with slices of grilled eggplant, heirloom tomatoes, cherry tomatoes, olives, shaved Parmesan, slices of fresh mozzarella, and fresh herbs (basil and thyme).
Seal the pies: Brush the edges of the dough circles with the beaten egg wash. Place a second dough circle on top and gently press the edges to seal, crimping with a fork if desired. Brush the tops with the egg wash and sprinkle with coarse sea salt and freshly ground black pepper.
Bake the hand pies: Preheat your oven to 375°F (190°C). Place the assembled hand pies on a parchment-lined baking sheet. Bake for 25-30 minutes or until the crust is golden brown and cooked through.
Serve: Remove the pies from the oven and allow to cool slightly before serving. Enjoy these hand pies warm or at room temperature for a savory Mediterranean treat.

Notes

Ensure the eggplant is cooked until tender to avoid excess moisture in the pies.
The cornmeal in the crust adds a pleasant texture and slight crunch but can be substituted with more flour if desired.
The pies can be made ahead and reheated gently in the oven before serving.
Fresh herbs can be adjusted to taste or substituted with dried herbs if fresh are unavailable.
For a gluten-free version, use a gluten-free flour blend and adjust the cornmeal accordingly.