If you’re searching for a show-stopping vegetarian pastry that bursts with French countryside charm, Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust deserve a spot at the top of your to-bake list! Picture this: a gloriously golden, tender crust with just the right hint of rustic crunch, brimming with a rainbow of seasonal vegetables simmered to ratatouille perfection. These hand pies capture iconic Provençal flavors in a delightfully portable package—perfect for gatherings, picnics, or just a cozy dinner at home. Each bite offers a comforting, colorful taste of late summer, with the sweet juiciness of heirloom tomatoes, creamy eggplant, and a crust that’s worth making from scratch.
Ingredients You’ll Need
Even though this recipe calls for a few ingredients, each one brings something special to the table. From vivid, fresh veggies to aromatic herbs and that irresistibly flaky cornmeal dough, each component is essential in building the vibrant flavor and irresistibly tender texture of Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust.
- Eggplant: Adds rich, velvety texture and soaks up all the savory flavors of the filling beautifully.
- Zucchini: Offers color and a mild sweetness that perfectly balances the other vegetables.
- Red bell pepper: Brings a gentle smokiness and a touch of bright sweetness to every bite.
- Yellow onion: Provides a subtle, savory base for the ratatouille filling.
- Garlic: Infuses the dish with deep, aromatic complexity—don’t skip it!
- Heirloom tomatoes: Deliver juicy bursts of sweetness and beautiful color; drain them well to avoid soggy pies.
- Olive oil: Essential for sautéing the veggies and lending Mediterranean richness.
- Fresh thyme leaves: Add herby, floral notes that make the filling so aromatic.
- Fresh oregano: Elevates everything with earthy, robust flavor.
- Salt and black pepper: Simple, but key to rounding out and highlighting all those garden-fresh flavors.
- Tomato paste: Intensifies the savoriness and helps give the filling structure.
- Balsamic vinegar: Provides a tangy pop that brightens the whole filling.
- Egg and water: Brushed over the pies for a shiny, golden finish when baking.
- All-purpose flour: The sturdy backbone for your buttery, homemade crust.
- Cornmeal: Gives irresistible crunch and a rustic vibe—perfect for hand pies!
- Cold unsalted butter: The secret to flaky layers in the crust; keep it chilled for best results.
- Ice water: Brings the dough together while keeping it tender and easy to work with.
How to Make Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust
Step 1: Prepare the Cornmeal Crust
Start by whisking together flour, cornmeal, and salt in a large bowl. Add in the cold butter and use a pastry cutter or your fingertips to blend until the mixture is crumbly, with some pea-sized bits of butter left—that’s the key to a flaky crust! Drizzle in ice water a tablespoon at a time, mixing gently until the dough barely holds together. Divide it into two discs, wrap, and chill for at least an hour. Patience pays off here—the cold rest ensures an ultra-tender, easy-to-roll pastry for your Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust.
Step 2: Make the Ratatouille Filling
While your crust chills, let’s get roasting! Heat olive oil in a large skillet. Sauté onion until translucent, then stir in garlic for a fragrant boost. Add the eggplant, zucchini, and bell pepper, cooking until softened and beautifully golden. Next, bring in the heirloom tomatoes, tomato paste, thyme, oregano, salt, and pepper. Cook until most of the liquid evaporates and the filling is thick and jammy; a splash of balsamic at the end adds brightness. Let the filling cool before assembling your hand pies.
Step 3: Roll and Fill the Pies
Dust your surface with flour and roll out one disc of dough at a time to about 1/8-inch thickness. Cut rounds about 5 to 6 inches wide—perfect for generous hand pies. Heap a couple spoonfuls of cooled filling onto half of each circle, leaving a border. Fold over and seal the edges with a fork, creating those classic hand pie crimps. This is where you get to admire the rustic beauty of a homemade Ratatouille Hand Pie with Eggplant, Heirloom Tomato, & Cornmeal Crust!
Step 4: Egg Wash and Bake
Mix the egg and water, then gently brush the tops of each pie for that bakery-worthy, golden sheen. Arrange pies on a parchment-lined tray and bake in a preheated 375°F oven for 25 to 30 minutes. They should emerge deeply golden and crisp, with a hint of vegetable filling peeking through any vent holes. Let cool just enough to eat without burning your fingers—if you can wait that long!
How to Serve Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust
Garnishes
Sprinkle the finished hand pies with a little extra fresh thyme or oregano for an herbaceous pop and gorgeous color. Flaky sea salt on top right after baking adds what every pastry craves: more texture and a pretty finish. Want a touch of decadence? Drizzle with a light balsamic reduction or offer a dollop of crème fraîche on the side to make each bite extra special.
Side Dishes
Let these Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust shine by serving them alongside a peppery arugula salad, tossed in a lemony vinaigrette. A simple bowl of French lentil soup or oven-roasted potatoes make for a hearty meal. If you want to keep things light, a chilled tomato gazpacho or marinated olives bring out the Mediterranean flavors of the hand pies.
Creative Ways to Present
Stack hand pies on a wooden board lined with parchment for a casual, rustic party look. For brunch, cut the pies in half and set them in a basket with fresh herbs tucked between. Mini versions look festive perched atop salad greens for dinner parties, while a scattering of edible flowers or microgreens transforms any platter into pure garden-inspired magic. These Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust were made for sharing and admiring!
Make Ahead and Storage
Storing Leftovers
Leftover hand pies can be cooled completely and stored in an airtight container in the fridge for up to three days. The crust stays remarkably crisp, and the flavors even deepen as they sit—making leftovers nearly as tempting as fresh-baked pies!
Freezing
To stash away Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust for future cravings, assemble them until just before baking. Freeze individually on a tray, then transfer to a zip-top bag or airtight container. When you’re ready, simply bake straight from the freezer, adding 5 to 10 extra minutes to the cook time.
Reheating
For best results, reheat hand pies in a 350°F oven for about 10 to 15 minutes—this revives the crispness of that fabulous cornmeal crust without drying out the filling. A quick few minutes in the toaster oven also works beautifully for solo servings.
FAQs
Can I make the filling ahead of time?
Absolutely! The ratatouille filling can be made a day or two ahead and stored in the fridge. Just make sure it’s completely cool before assembling your Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust for the best texture.
Can I substitute store-bought pie dough?
Yes, though the homemade cornmeal crust really elevates these hand pies. If you’re short on time, use ready-made pie dough and sprinkle a bit of cornmeal on your work surface for a similar rustic crunch.
Are these hand pies vegan-friendly?
The crust and filling themselves are easily made vegan if you substitute plant-based butter for the crust and skip the egg wash (use a little plant milk, if desired). Just make sure all your ingredients are vegan, and you’re set.
What if I don’t have heirloom tomatoes?
No worries! Any ripe, flavorful tomato will work in this recipe. Just be sure to drain off excess liquid no matter what variety you use to avoid a soggy filling.
Can I serve these at room temperature?
Definitely. Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust taste wonderful warm, at room temp, or even cold, making them ideal for lunches, picnics, and snacking on the go.
Final Thoughts
I can’t wait for you to try these Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust! They’re a celebration of summer’s bounty, wrapped in a flaky, golden pastry—comforting, colorful, and utterly irresistible. Whether you’re making them for a special occasion or simply to treat yourself, these hand pies are sure to bring a bit of French-inspired joy to your table. Bon appétit!
Print
Ratatouille Hand Pies with Eggplant, Heirloom Tomato, & Cornmeal Crust Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 hand pies
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
These Ratatouille Hand Pies with a flavorful mix of eggplant, heirloom tomatoes, and zucchini are encased in a golden cornmeal crust, making for a delicious and satisfying vegetarian main course option.
Ingredients
Filling:
- 1 medium eggplant, diced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium heirloom tomatoes, diced and drained
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (to mix with egg wash)
Cornmeal Crust:
- 2 1/2 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
Instructions
- Make the Crust: Whisk together flour, cornmeal, and salt. Cut in butter until crumbly. Gradually add ice water, mix until dough forms. Chill.
- Prepare Filling: Sauté onion, garlic, then add eggplant, zucchini, bell pepper. Cook until tender. Add tomatoes, herbs, salt, pepper, tomato paste. Cook until thickened. Stir in balsamic vinegar.
- Assemble: Roll out dough, cut circles. Spoon filling, fold over, seal edges. Brush with egg wash.
- Bake: Bake at 375°F for 25-30 minutes until golden brown. Cool before serving.
Notes
- You can substitute yellow squash for zucchini or add mushrooms for extra depth.
- To make ahead, freeze unbaked hand pies and bake directly from frozen, adding 5-10 minutes to the cook time.
Nutrition
- Serving Size: 1 hand pie
- Calories: 360
- Sugar: 4g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
