Vegetable Pie Empanada...things

A mistake can actually not be a mistake at all!  This recipe started out as Provencal Vegetable Tarts, which then turned into vegetable pie empanada things; and amen because this recipe adventure/mistake is phenomenal.  These are filling, mouthwatering and filled with a rainbow of veggies! Play around with the recipe and throw in what ever you have in your kitchen, and have fun devouring! 

For the dough:

1/4 ground hazlenuts

1/2 cup flour

1 cup whole wheat flour

1/2 tsp salt

3 Tbs grapeseed oil

1/2 cup ice water

For the filling:

1 Tbs olive oil

1 cup onion, chopped

1/2 medium eggplant, cut into 1/2in cubes

2 yellow squash, cut into 1/2in cubes

2 zucchini, cut into 1/2in cubes

1 Tbs rosemary

1 cup tomatoes, diced

2 cloves garlic

1/2 cup fresh basil, chopped

Grind hazelnuts in a food processer till coarsely chopped. Add in both flours and salt and slowly drizzle in grapeseed oil. Add 7 Tbs of ice water and pulse till combined. Scrape out dough onto floured surface, and   divide dough into 4-6 balls and flatten. Place on a parchment paper covered cookie sheet and refrigerate. 

Heat oil in a large frying pan. Add onions, and sauté till translucent. Add the rest of the vegetables and sauté till soft. Add rosemary, tomatoes and garlic and stir till it starts to thicken a bit. Remove pan from heat and allow to slightly cool. 

Remove dough from fridge and mound vegetable mixture in the center of each pie circle and sprinkle with fresh basil. Fold dough over and press edges together, being careful not to tear dough. Cut slits on top of each "empanada" and place on a cookie sheet. Bake in the oven for 15-20 minutes or until golden brown. Remove from oven and allow to cool for at least 5 minutes. 
Serve & Devour!