What could be better than summery vegetables and flaky pie crust? Making it portable! Hand pies are an easy way to bring fresh-baked flavor to your hike. This version of tomato pie is tangy, cheesy, and hearty enough to keep you fueled. It’s also a great way to use up over ripe tomatoes that are past their salad-worthy prime. Pair them with this delicious whole-grilled fish that roasts over the fire.
Makes 12 hand pies
8 ounces room-temperature cream cheese
1 cup shredded cheddar
1 cup diced tomatoes, drained
½ cup chopped basil
Salt and freshly ground black pepper
1 batch pie dough
Instant mashed potato flakes
1 egg yolk
- Make the Filling: In a mixing bowl, stir together cream cheese and shredded cheddar until well-combined. Fold in diced tomatoes and chopped basil. Season with salt and pepper to taste. Refrigerate until ready to use.
- Roll out pie dough to about 1/8-inch thickness. Cut out twelve 5-inch circles, re-rolling dough as necessary to use up scraps. Arrange circles in a single layer on a parchment paper-lined baking sheet and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Assemble the Hand Pies: Lightly sprinkle dough rounds with instant mashed potato flakes. (This helps absorb moisture from the filling to prevent a soggy crust.) Scoop about 1 heaping tablespoon of chilled filling onto each dough round. Using your fingers, lightly wet the edge of each dough round with water. Fold dough over filling and pinch edges together to seal. Optionally, use a fork to crimp edges. Use a paring knife to cut a small slit in the top of each pie for steam to escape.
- In a small bowl, beat egg yolk with 1 tablespoon water and a pinch of salt to make an egg wash. Brush hand pies with egg wash, then bake until golden brown, about 30 minutes. Allow to cool before transferring to an air tight container and refrigerating.
- Recipe by Lia Grabowski