Ratatouille Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp white wine vinegar</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the ratatouille filling:</li><li class="ingredients-single-item">1 small eggplant (about 250g), diced into 1cm cubes</li><li class="ingredients-single-item">1 medium zucchini (about 200g), diced into 1cm cubes</li><li class="ingredients-single-item">1 red bell pepper, deseeded and diced</li><li class="ingredients-single-item">1 yellow bell pepper, deseeded and diced</li><li class="ingredients-single-item">1 medium red onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">400g canned diced tomatoes, drained</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tsp dried herbes de Provence (or mixed dried herbs)</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">100g goat cheese or feta, crumbled (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking trays</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">10cm round pastry cutter or template</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the pastry. In a food processor or large bowl, combine the flour and salt. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating those lovely flaky layers in your finished pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the white wine vinegar with 80ml of ice-cold water. Gradually add this to the flour mixture, pulsing or stirring with a fork until the dough just begins to come together. Add remaining water only if needed – the dough should be shaggy but hold together when squeezed. The vinegar helps inhibit gluten development, ensuring a tender rather than tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together without kneading. Divide into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for flaky pastry as it keeps the butter solid until it hits the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, make the ratatouille filling. Preheat your oven to 200°C. Toss the eggplant and zucchini cubes with 1 tablespoon of olive oil and a pinch of salt on a baking tray. Roast for 15-20 minutes until softened and beginning to caramelize. Roasting concentrates the vegetables' flavors and removes excess moisture that could make your pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the bell peppers and cook for 5 minutes until slightly softened.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the drained diced tomatoes, tomato paste, and herbes de Provence to the skillet. Simmer for 5-7 minutes until slightly thickened. Stir in the roasted eggplant and zucchini. Season with salt and pepper to taste. Remove from heat and let cool completely, then stir in the fresh herbs. A room temperature or cool filling is crucial to prevent it from melting the butter in your pastry before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C and line two baking trays with parchment paper. Remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough to about 3mm thickness. Using a 10cm round cutter or template, cut out as many circles as possible. Gather the scraps, re-roll once, and cut more circles. Repeat with the second disc of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 1-2 tablespoons of filling in the center of half of the dough circles, leaving a 1cm border around the edge. If using cheese, sprinkle a small amount over the filling. Be careful not to overfill, as this can cause the pies to burst during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the edges of the filled circles with beaten egg. Top with the remaining dough circles and press the edges together firmly with your fingers. Use a fork to crimp the edges decoratively and ensure a good seal. The egg acts as both glue to seal the pastry and will give a beautiful golden finish when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the hand pies to the prepared baking trays. Cut a small vent in the top of each pie to allow steam to escape during baking. Brush the tops with beaten egg for a glossy, golden finish. Refrigerate the assembled pies for 15 minutes before baking – this final chill helps the pastry maintain its shape and improves the flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 25-30 minutes, rotating the trays halfway through, until the pies are golden brown and the pastry is cooked through. Look for a deep golden color and slight bubbling from the vents as indicators of doneness. If the tops are browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the trays for 10 minutes before transferring to a wire rack. They can be enjoyed warm or at room temperature. The filling will be extremely hot right out of the oven, so be patient! Serve with a simple green salad for a complete meal, or on their own as a delightful savory snack.</li></ol>