Tomato Hand Pies Recipe

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Gallery Tomato Hand Pies Recipe Summary Servings: 6 Yield: Makes 1 dozen

Ingredients Ingredient Checklist All-purpose flour, for surface Pate Brisee for Tomato Hand Pies or Herb-Leek Tart 2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise 1 medium onion, quartered lengthwise and thinly sliced crosswise 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional) 1/3 cup chopped pitted oil-cured black olives 4 ounces feta cheese, crumbled (3/4 cup) 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash

Gallery Tomato Hand Pies

Recipe Summary Servings: 6 Yield: Makes 1 dozen

Gallery

Tomato Hand Pies     

Tomato Hand Pies

Tomato Hand Pies

Recipe Summary Servings: 6 Yield: Makes 1 dozen

Recipe Summary

Servings: 6 Yield: Makes 1 dozen

Servings: 6

Yield: Makes 1 dozen

6

Makes 1 dozen

Ingredients

Ingredients

• All-purpose flour, for surface Pate Brisee for Tomato Hand Pies or Herb-Leek Tart 2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise 1 medium onion, quartered lengthwise and thinly sliced crosswise 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional) 1/3 cup chopped pitted oil-cured black olives 4 ounces feta cheese, crumbled (3/4 cup) 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash

Directions

On a lightly floured surface, roll out pate brisee to 1/8 inch thick. Using a paring knife, cut out twelve 4 1/2-inch squares, and fit into cups of a standard muffin tin, leaving an overhang. Refrigerate for 30 minutes.

Preheat oven to 400 degrees. Divide tomato and onion slices between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and roast, switching positions of sheets halfway through, until tomatoes begin to shrivel and onion slices are golden, about 30 minutes. Let cool. Transfer to a bowl.

Divide half the chopped oregano, olives, and feta among the dough-lined tins. Top with tomato-onion mixture. Sprinkle remaining oregano, olives, and feta on top. Fold corners of dough toward centers. Brush with egg wash.

Reduce heat to 375. Bake pies until top crusts are golden brown and middles are bubbling, 50 to 60 minutes.

Let cool completely in tin on a wire rack. Tuck oregano sprigs into hand pies if desired.

Reviews (3)

 Add Rating & Review     105 Ratings   5 star values:        10    4 star values:        19    3 star values:        45    2 star values:        28    1 star values:        3        

Reviews (3)

Add Rating & Review     105 Ratings   5 star values:        10    4 star values:        19    3 star values:        45    2 star values:        28    1 star values:        3       

Add Rating & Review

105 Ratings 5 star values: 10 4 star values: 19 3 star values: 45 2 star values: 28 1 star values: 3

105 Ratings 5 star values: 10 4 star values: 19 3 star values: 45 2 star values: 28 1 star values: 3

105 Ratings 5 star values: 10 4 star values: 19 3 star values: 45 2 star values: 28 1 star values: 3

• 5 star values: 10 4 star values: 19 3 star values: 45 2 star values: 28 1 star values: 3

  Martha Stewart Member     Rating: 4 stars       09/08/2018   I have made these as a hearty appetizers to many compliments. I use store bought dough, which makes this recipe move along more quickly. I reduce the filling so they can be hand held and are about 2 bites.  
  
  Martha Stewart Member     Rating: Unrated       09/14/2013   I made these from scratch (including pate brise) and they entailed a LOT of work. Thankfully, the end product was satisfying, but I would not make them again, at least not with homemade pate brise made by my own hand. The pate brise recipe yielded much more dough than was required; sadly, I threw about half of it in the garbage. It was also a huge pain rolling and cutting out the squares of dough. The ingredients were delicious and somehow the pastry was the right thickness in the end.  
  
  Martha Stewart Member     Rating: Unrated       10/12/2010   These were really fantastic. You can see my results here: http://marthaandme.wordpress.com/2009/06/20/tomato-hand-pies/  
  

  Martha Stewart Member

  Rating: 4 stars 09/08/2018

I have made these as a hearty appetizers to many compliments. I use store bought dough, which makes this recipe move along more quickly. I reduce the filling so they can be hand held and are about 2 bites.

Rating: 4 stars

Rating: Unrated 09/14/2013

I made these from scratch (including pate brise) and they entailed a LOT of work. Thankfully, the end product was satisfying, but I would not make them again, at least not with homemade pate brise made by my own hand. The pate brise recipe yielded much more dough than was required; sadly, I threw about half of it in the garbage. It was also a huge pain rolling and cutting out the squares of dough. The ingredients were delicious and somehow the pastry was the right thickness in the end.

Rating: Unrated

Rating: Unrated 10/12/2010

These were really fantastic. You can see my results here: http://marthaandme.wordpress.com/2009/06/20/tomato-hand-pies/

All Reviews for Tomato Hand Pies

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tomato Hand Pies

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest