Description
These Ratatouille Hand Pies wrap all the rustic charm of the classic Provençal dish into a flaky, golden cornmeal crust. Filled with a savory blend of sautéed eggplant, heirloom tomatoes, zucchini, bell pepper, and herbs, they make a perfect appetizer, picnic treat, or vegetarian main course. Each bite delivers the essence of late summer vegetables in a portable, pastry-wrapped form.
Ingredients
Scale
For the Cornmeal Crust:
- 1 ½ cups all-purpose flour
- ½ cup fine cornmeal
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¼ cup ice water (more as needed)
For the Filling:
- 2 tablespoons olive oil
- 1 small eggplant, diced
- 1 small zucchini, diced
- 1 heirloom tomato, deseeded and chopped
- ½ red bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- ½ cup shredded mozzarella or goat cheese (optional)
For Assembly:
- 1 egg, beaten (for egg wash)
- Flaky sea salt (optional, for topping)
Instructions
- Make the crust: In a large bowl, whisk together flour, cornmeal, and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently just until the dough comes together. Divide the dough into two portions, flatten each into discs, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant, approximately 2 minutes. Add the diced eggplant, zucchini, and bell pepper along with salt and pepper. Cook for 6 to 8 minutes until the vegetables soften and start to caramelize. Stir in the chopped heirloom tomato and thyme, cooking for another 2 to 3 minutes before removing from heat. Finally, mix in the fresh basil and the shredded cheese if using. Allow the filling to cool completely.
- Assemble the hand pies: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a 4- to 5-inch round cutter, cut out dough circles. Place roughly 2 tablespoons of the cooled filling in the center of each circle. Fold each circle over to form a half-moon shape, pressing the edges together with a fork to seal securely. Arrange the pies on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with flaky sea salt if desired.
- Bake: Bake the hand pies in the preheated oven for 25 to 30 minutes, or until they are golden brown and crisp. Remove from the oven and let cool slightly before serving.
Notes
- The filling can be prepared up to two days in advance and stored in the refrigerator.
- For a vegan option, substitute the butter with plant-based butter and omit the cheese or use vegan cheese alternatives.
- Serve these hand pies warm or at room temperature, paired with a side salad or a dipping sauce such as pesto or marinara.
