Tomato Hand Pies or Tomato Empanadas.
Whatever you call them, they are delicious.
The local tomatoes are in and they are wonderful. And so is this tasty little pie! Succulent. :)
Now here is the secret to getting these made quickly... I buy refrigerated pie crust in a roll. There are 2 pie crusts in one package. I take one out of the package and lay it on a floured surface (my countertop) and with a rolling pin roll it out longer and wider. It comes out of the package too thick.
I cut up the tomatoes and measure the widest one. I will make the pastry circles a little wider
than the widest tomato slice. I just use glasses for a cookie cutter and dip it in flour so it doesn’t
stick to the dough. Cut out twice as many circles as you have slices of tomatoes.
Tomato Hand Pies Recipe
A few tomatoes, sliced
A package of refrigerated pie crusts (2 pie crusts come in a package)
Salt and Pepper
Cut pie crust circles and place a nice slice of tomato (don’t slice them too thinly) in one circle. Sprinkle on some salt, pepper, and a sprinkling of shredded mozzarella. You can add a basil leaf if you like also.
Top it with another (same size) pie crust circle. Wet the underside of the edge of the pie and press the two pie crusts together. Press a fork all around the edge of the pie as in the picture. Brush the little pie with an egg wash before putting in the oven. This will give it a fabulous golden color.
Bake at 375 degrees for 10 to 15 minutes or until golden brown. Cool slightly.
This was fun to make and fun to watch people wonder what was inside. :)
Everyone liked them. YAY!
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right here on Crafts a la mode by Two Succulent Sisters.
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