Dawn's Tomato and Cheddar Hand Pies
Nifty idea for you today. When Dawn mentioned her Tomato Hand Pies in one of her Friday links I didn't even write it down, but just let it simmer in the back of my mind until the opportunity arose to try them. So the other day I looked around my kitchen and was surprised to find: 1 single roll of Pillsbury pie crust rolled up in the freezer (!), some nice sharp leftover cheddar in the fridge and fresh garden tomatoes from a farm stand nearby (served yesterday with burrata for our lunch). Mental light bulb goes off...all the ingredients for the pies at hand so I could finally try Dawn's awesome looking little pies.
And awesome they were. You've got to make them. If you have some of your own homemade crust in the freezer, that's even better, but I didn't and the point was a quick lunch for two so I used packaged. No problem, these were scrumptious! That kosher salt and freshly ground pepper on the top? Perfect final touch.
Fresh Tomato and Cheddar Hand Pies
From Dawn at Vanilla Sugar Blog
Pie crust or premade pie crusts
Tomatoes, sliced very thin
Extra sharp cheddar
Extra virgin olive oil
Salt & pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Slice the tomatoes really thin, and let them dry out a bit on paper towels or you will get soggy hand pies.
I used one package of prepared pie crust, rolled it out a bit thinner and cut it in half. On half of each half, I used three thin slices of tomato and some shredded sharp cheddar cheese. Then I folded one half over the other, folded and crimped the edges with a fork.
Place a very thin slice of tomato on top of the hand pie, brush with a little extra virgin olive oil, then sprinkle with salt and pepper. Make sure to prick a few holes on top to let any steam escape during baking.
Bake for about 15-20 minutes or until the edges are nice and crispy brown.