This recipe is adapted from two sources: the ratatouille from Saveur Magazine's recipe and the crust from Stuffed: The Ultimate Comfort Food Cook Book by Dan Whelan. Serve the ratatouille by itself at any temperature you like. When filling hand pies, make sure the filling is cold so it doesn't prematurely melt the butter in the dough. I have given metric measurements for the dough (flour and water). Just click over to metric on your scale. You'll be fine. I promise. You will end up with more ratatouille than you need to fill 8 hand pies, so serve the extra however you'd like.