Roasted Eggplant Caponata and Cheese Hand Pies
User Reviews
5.0
9 reviews
Excellent
Roasted Eggplant Caponata and Cheese Hand Pies
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These cheese hand pies are made with buttery, flaky store-bought or homemade puff pastry, and then stuffed with roasted eggplant caponata and see for an incredibly flavorful savory hand pie!
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Ingredients
- 1 heaped cup of Roasted Eggplant Caponata
- 2 sheets of puff pastry from the fridge should be thawed out in the fridge, overnight
- OR you can make a quick version from scratch Rough Puff Pastry Recipe
- 11 - 1 inch x 1 inch thick slices OR 2 tbsp of grated mozzarella or provolone cheese
- 5 - 6 big basil leaves
- 2.5 - 3 inch round pastry cutter
- 1 egg
- Water to seal the pastry and a fork for crimping
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Instructions
- On a lightly floured surface, cut 9 circles from each puff pastry sheet. Take the scraps and form a ball, rest for 30 minutes and re-roll and cut another 4 circles.
- While that dough is resting, place a heaped tablespoon of caponata in the center of 9 of the pastry circles that you already cut. Rip the basil leaves and place a few pieces on top of the caponata. Then place 1 slice or 2 tbsp of grated cheese on top of this.
- Brush some water along the edge of the pastry circle and gently stretch another puff pastry circle on top of the filling, using your fingers to press and seal the edges. Use a fork to crimp the edges and seal them properly.
- Do this for all the other pastry circles.
- Repeat this for the pastry circles from the re-rolled pastry as well.
- Place the pies on the prepared baking sheet. Using a fork, lightly mix the egg in a small bowl and brush the tops of the hand pies with egg wash.
- Bake in a pre-heated oven for 20 - 30 minutes or until the pastry turns golden brown.
- Remove from the oven, let the pies cool down for about 5 minutes on the tray.
- Serve while warm.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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