*Many thanks to Cog Works for sponsoring The Bojon Gourmet this month! This New Hampshire-based brand makes beautiful wooden serve boards and other fineries. I’ve got my eye on the black walnut…*
Today’s post is extra special because it features not 1 but 3 recipes, made by not 1 but 3 bloggers!
(Also, it features orange cats.)
Betty of Le Jus D’Orange was in town last week, so we convened at Sarah’s house, rolled up our sleeves, and baked up a trio of buttery sweet and savory pies filled with summer’s finest to share with you today. Following a trip to the Monterey Market, we spread out in Sarah’s kitchen and covered every surface with flour, butter, and produce and set to work.
Betty combined sweet corn, bacon, scallions and miso into an umami bomb all wrapped up in a buttery wheat dough.
Sarah tucked caramelized peaches kissed with rosemary with white chocolate mascarpone in a tender gluten-free crust.
And I satisfied my eggplant parmesan craving, folding the usual suspects as well as some briny black olives into my favorite gluten-free pie dough. This dough is full of whole grain flours, free of gums, and gets its pliable texture from ground chia seed. It bakes up super flavorful and flakey.
I’ve been fan-girling Betty since I discovered her breathtaking recipes and photography earlier this year, and getting to bake and shoot (and eat!) with her and Sarah was sheer bliss. She creates delicious things like lychee and peach ice cream, matcha mint panna cotta, and taro milk tea rolls. She makes kimchi and kombucha from scratch. She makes stop-motion videos and teaches food styling and photography workshops. Oh, and she’s planning to go to med school next year. NBD.
We contemplated kidnapping Betty…but instead, sat down to a picnic of buttery goodness. (And a big green salad topped with strawberries, pepitas and herbed goat cheese. Because we’re healthy.)
Head over to Sarah and Betty’s blogs to get the recipes for Miso Corn and Bacon Hand Pies and Rosemary Peach Hand Pies with White Chocolate Mascarpone.
All images were shot in collaboration with Sarah and Betty.
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Eggplant Parmesan Hand Pies
If gluten isn’t an issue for you or your guests, feel free to make these with your favorite wheaty crust (this is mine). I would stay away from fresh mozzarella here as it will probably make the crust soggy; stick with the dry stuff instead.
Makes 6 hand pies
1 recipe gluten-free pie dough(enough for one 9″ single crust)
oat flour, for rolling the dough
1 1/4 pounds (500 g) eggplant
2 tablespoons (30 ml) olive oil
1/2 teaspoon salt, plus more for sprinkling
8 ounces (225 g) dry mozzarella, sliced
1 cup (4 ounces / 110 g) cherry tomatoes, stemmed and halved
2 ounces (60 g) parmesan, shaved
2 ounces (60 g) pitted olives such as picholine or kalamata, halved (1/3 cup)
a few handfuls basil leaves
1 egg, any size
cracked black pepper
Position a rack in the center of the oven and preheat to 350ºF.
If the eggplant is the long and slender variety, trim it and slice into generous 1/2-inch thick rounds. For the globe varieties, cut the eggplant into 1- or 2-inch chunks. Place the eggplant on a rimmed baking sheet and drizzle with the olive oil and salt, tossing to coat. Spread the eggplant slices in a single layer and roast in the oven until golden and very tender, 40-50 minutes, flipping the slices about 30 minutes into the baking time. Remove from the oven and let cool.
Increase the oven temperature to 400ºF.
Meanwhile, divide the chilled pie dough into 6 portions; work with 1 portion at a time and keep the rest chilled. On a surface dusted lightly with oat flour, roll out each portion into a round that is roughly 1/8″ thick. Trim each portion into a smooth, even round, and stack them on a plate. Cover and chill until firm, at least 30 minutes and up to 1 day.
Lay the dough rounds on a rimmed baking sheet lined with parchment for easy clean-up. Have the ingredients prepared and standing by.
Place a couple of mozzarella slices on a dough round. Top with some parmesan shavings, roasted eggplant slices, cherry tomatoes, olives, basil leaves, and a sprinkle of salt and pepper. Fold up the edges of the dough to make a crust, leaving a couple of inches open in the center. Repeat with the remaining dough rounds; you may not need all of the filling ingredients. (If you have extras, they are perfect piled on toast or tossed into pasta.) If the dough has softened, chill the pies again until firm, 30 more minutes.
Beat the egg in a small bowl until lightened in color and foamy. Use a pastry brush to brush the edges of the dough, then sprinkle with a bit of cracked black pepper.
Bake the pies at 400ºF until the crusts are golden and crisp, 25-35 minutes, rotating the pan halfway through for even baking. Remove from the oven and let cool slightly. Top with some fresh basil leaves and serve warm or at room temperature.