Veggie Pies Open

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Mini Rustic Garden Pies
http://www.kingarthurflour.com/recipes/mini-rustic-garden-pies-recipe
Recipe summary
Hands-on time:
30 mins. to 45 mins.
Baking time:
25 mins. to 30 mins.
Total time:
1 hrs 55 mins. to 2 hrs 15 mins.
Yield:
10 pies
Tips from our bakers
Looking for a shortcut? Use our pie crust mix, adding 1 to 2 tablespoons herbes de Provence to the dry mix. Proceed with the pie preparation and
baking instructions as written.
King Arthur Flour
Mini Rustic Garden Pies

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These pies score a perfect 10 in flavor, texture, as judged by our dedicated taste-testers. We know the combination of flaky, buttery pastry plus tender, slow-cooked savory vegetables is a clear winner, and worthy of
any table.

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Ingredients

  • Volume Ounces Grams
  • Pastry
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour*
  • 1 cup King Arthur Unbleached Pastry Flour*
  • 1 teaspoon salt
  • 1 tablespoon herbes de Provence, optional
  • 1 cup cold unsalted butter
  • 1/4 to 1/2 cup ice water
  • Use entirely all-purpose flour, if desired; use enough water to form a cohesive dough.
  • Filling
  • 2 tablespoons olive oil
  • 1 medium onion, peeled & diced
  • 1 medium red pepper, diced
  • 1 large unpeeled zucchini, diced
  • 1 large unpeeled eggplant, diced
  • 2 medium unpeeled tomatoes, seeded and diced
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • 1 tablespoon herbes de Provence
  • Topping
  • 1/2 cup crumbled goat cheese
  • chopped fresh basil

Preparation

Step 1


Directions
1) To make the pastry: Whisk together the flour and salt.
2) Work the butter into the dry ingredients until it's well-distributed, and larger, pea-sized pieces are scattered throughout the mixture.
3) Tossing with a fork or your fingers, drizzle in ice water a tablespoon at a time until the dough starts to come together.
4) Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Refrigerate for at least 1 hour.
5) To make the filling: Heat the olive oil in a large saucepan over medium-high heat.
6) Add the onion and sauté until translucent, 3 to 5 minutes.
7) Add the red pepper, zucchini, and eggplant, and sauté until the vegetables have softened.
8) Add the tomatoes, garlic, and seasoning, and stir to combine.
9) Place a lid over the pan, turn the heat to low, and cook for 15 to 20 minutes, until the vegetables have broken down and have released a significant amount of their juices.
10) Remove the pan from the heat, and cool vegetables to room temperature.
11) Preheat the oven to 400°F
12) Roll one pastry disk into a rough square slightly larger than 12" x 12". Trim any ragged edges off the square; its final size should be 12" x 12".
13) Cut four 6" x 6" squares. Re-roll the scraps and cut one additional 6" x 6" square; you'll have five squares total.
14) Place the pastry squares over every other lightly greased cup of a muffin pan, and press the dough into the cups so that the corners and edges stick out.
15) Fill each dough-lined cup with about 1/3 cup of filling, then top with a sprinkle of goat cheese.
16) Bake the pies for 25 to 30 minutes, until their tops are golden and the filling is bubbling.
17) Prepare five additional pies in the same manner, if desired; or reserve the dough and leftover filling for another time.
Yield: 10 pies.

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