Description
These rustic hand pies are a vibrant celebration of summer vegetables. Encased in a hearty cornmeal crust, the layers of roasted eggplant, heirloom tomatoes, gooey cheese, fresh herbs, and briny olives make them a versatile dish perfect for picnics, potlucks, or a quick dinner. Perfect for your next meal on-the-go!
Ingredients
Scale
Cornmeal Whole Wheat Crust (Makes 12 pies)
- 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
Vegetable & Cheese 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)
- 1 egg, beaten with 2 tablespoons milk (for egg wash)
- Coarse sea salt and freshly ground black pepper (for topping)
Instructions
Step 1: Make the Crust Dough
- In the bowl of a stand mixer, whisk together all-purpose flour, whole wheat flour, cornmeal, sugar, and sea salt.
- Add the chilled butter cubes and mix slowly with the paddle attachment until the butter is pea-sized and the mixture is crumbly.
- Whisk together the beaten egg and 1/4 cup ice water. Slowly pour the egg mixture into the flour mixture while the mixer runs on low speed. Add more water as needed until the dough just comes together.
- Divide the dough into two disks, wrap them in plastic wrap, and chill for at least 1 hour.
Step 2: Roast the Eggplant & Prepare the Filling
- Preheat the oven to 350°F. Line two baking sheets with foil and coat with nonstick spray.
- Spread the eggplant slices evenly on the baking sheets. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes, or until golden and tender. Let cool.
- Increase the oven temperature to 400°F. Line two cool baking sheets with parchment paper.
Step 3: Assemble the Hand Pies
- On a floured surface, roll out each disk of dough and divide it into six balls (12 total). Roll each ball into a rough 1/8-inch thick circle. Place the circles on the prepared baking sheets.
- Layer the filling on each dough circle:
- 1–2 slices mozzarella cheese
- 1 slice roasted eggplant
- 1 slice heirloom tomato
- 2–3 basil leaves
- A sprinkle of Parmesan cheese
- 3–5 olive halves
- 2–3 cherry tomato halves
- 1–2 sprigs thyme
- Fold the edges of the dough up and over the filling, pleating as you go, leaving the center open like a galette.
Step 4: Bake the Hand Pies
- Brush the crusts with the egg wash and sprinkle with coarse sea salt and cracked black pepper.
- Bake for 25–30 minutes, or until the crusts are golden and firm.
Step 5: Serve
- Serve the hand pies warm or at room temperature.
Make Ahead & Freeze
- To Freeze: Cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container.
- To Reheat: Bake frozen pies in a 400°F oven for 10–15 minutes.
Notes
- These hand pies can be made ahead and frozen for later use.
- Use a combination of your favorite heirloom tomatoes for vibrant color and varied flavors.
- For extra flavor, try adding some balsamic glaze or a drizzle of pesto over the pies before serving.
- Prep Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 hand pie
- Calories: 295
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7 g
- Cholesterol: 35mg