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1
Preheat oven to 400 degrees.
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2
For the dough: Sift together flour, sugar, and salt into a large mixing bowl.
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3
Cut in the chilled butter or margarine until the mixture resembles coarse cornmeal.
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4
In a small bowl, beat together the egg and wine just to blend, then add all at once to the flour mixture, tossing together until the dough forms a ball.
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5
Transfer the dough to a lightly floured work surface and knead gently a few times until smooth.
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6
Wrap the dough in plastic wrap and chill while you make the filling.
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7
For the filling: Cut the eggplant in half.
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8
Brush the cut side with the vegetable oil and place cut side down on a baking sheet.
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9
Bake until very soft, about 25 to 30 minutes.
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10
Let cool until easy to handle.
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11
Scrape out 2 cups of the eggplant flesh, and discard the seeds and skin.
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12
Place the eggplant flesh and the remaining ingredients in a food processor fitted with the steel blade and process continuously until the mixture forms a very smooth paste.
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13
For the pastries: Reduce the oven temperature to 350 degrees.
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14
Divide the dough into quarters.
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15
Work with one piece of dough at a time, keeping the remainder covered.
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16
On a lightly floured work surface, roll out each piece very thin (no thicker than 1/8 inch).
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17
With a 3-inch cookie cutter, cut out circles of dough.
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18
Place a teaspoonful of filling in the center of each, moisten the edges with a little water, and fold over.
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19
Pinch the edges together to seal and trim the edges with a fluted pastry wheel.
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20
Reroll the scraps of dough to make more circles.
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21
Place the pastries 2 inches apart on ungreased baking sheets and bake for 15 to 20 minutes, or until light golden brown.
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22
Cool on a rack.
