Recipe courtesy Alexandra Zeitz, Drexel Food Lab
Preheat oven to 425 degrees Fahrenheit.
To make crust, in a medium bowl, combine all-purpose flour, whole wheat flour and salt. Cut butter into the dry ingredients. The butter should be the size of peas and resemble a coarse meal. Slowly add ice water to flour mixture, mixing until a dough forms.
Turn dough onto a floured surface and lightly knead. Flatten dough into a disc. Wrap in cling film and chill 30 minutes. Once dough has chilled, roll into ¼ inch thick disc. Cut dough into 6-inch circles, re-rolling, if necessary.
In a strainer, drain caponata, and set aside oil / puree for other use (baste fish or lamb).
Place the pie crust rounds on a work surface. Place a portion of cheese and caponata, about 1 oz of caponata and 2 oz of cheese onto each pie crust.
Using a pastry brush, paint halfway around the edge of one of the pies. Fold the crust in half then press down to seal. Crimp edges with a fork and brush the tops with egg wash.
Bake for 15 minutes until golden brown.
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon sea salt
8 oz butter, chilled and diced
8 oz ice water
16 ounces Comte Marcel Petite (or other alpine cheese of choice), grated
1 egg, beaten