Roasted Eggplant Handpies
This recipe was inspired by the galette, a rustic tart with a dough loosely folded around any number of ingredients. We turned the concept for the galette into these miniature pies. They are perfect for a lunch, brunch, picnic, tailgate or light supper. We chose eggplant for the filling, but roasted squash, sweet potatoes, parsnips, turnips, carrots or beets would work too.
This pie crust is super easy and does not need to be refrigerated like traditional pie crusts. It is delicate to roll out and can be finicky to work with, but if you take your time with it and roll gently you should be fine.
If you want to make this as one crust instead of six small pies, line your baking tray with parchment and roll it out directly on top of the tray. Loosely fold the edges over the filling, like a galette. If you want to make this in a pie pan then roll it on a parchment and lift the entire thing into the pan. Gently press it to the bottom of the pan, and trim parchment if necessary. Fold dough loosely if any is overhanging. This recipe makes 1 9" pie crust.
- Pie Filling
- 2 cups fresh eggplant, diced
- 1 tablespoon Roasted Vegetable Seasoning
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 2 tablespoons Parmesan cheese, grated
- 1/3 cup Kalamata olives, pitted and halved
- Pie Crust
- 2 cups almond flour
- 1/4 teaspoon Fine Sea Salt
- 2 tablespoons coconut oil
- 1 large egg
- Preheat oven to 350ºF.
- Cut eggplant into 1"-2" pieces. Toss with olive oil and Roasted Vegetable Seasoning.
- Spread the eggplant pieces in a single layer on a baking sheet and roast in the oven until golden and very tender, 40-50 minutes, flipping about halfway through.
- Remove from the oven and let cool.
- Reset the temperature on the oven to 400ºF.
- While vegetables are roasting, prepare the pie crust.
- Place almond flour and Fine Sea Salt in a food processor and pulse until combined, about 10 times.
- Add coconut oil and egg and pulse until mixture forms a ball.
- Divide dough in half and each half into 3 smaller pieces. You should have 6 all together.
- Use some additional almond flour to lightly dust a cutting or pastry board.
- Gently roll each section of dough to about a 6" diameter circle.
- Carefully transfer each circle to a baking sheet lined with baker's parchment. Sliding a spatula under the dough will help you move the dough without tearing it.
- Fill the center of each circle with equal portions of the cheese, roasted eggplant, cherry tomatoes and olives.
- Fold edges of dough in towards the filling, pressing gently to seal. (If the dough tears, just pinch it back together.)
- Bake the pies at 400ºF until the crusts are golden and crisp, 25-35 minutes.
- Remove from the oven and let cool slightly.
- Drizzle with a little olive oil if desired and serve warm or at room temperature.
