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
Scale
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
