It’s the time of the year where there seem to be more tomatoes and squash than what people know what to do with. Pop-up farm stands litter street corners and handmade ‘free tomatoes’ signs are everywhere.
With the little chill that’s in the air, I wanted to make something warm and comforting out of just such a tomato haul and these little handpies were just the ticket. My mom bought me a mini pie maker for my birthday and I’d been itching for the perfect occasion to use it as well. The pies were super simple, flavorful, and really captured the essence of the early fall.
If you don’t have a mini pie maker, don’t fret. A set of hands works perfectly for the aptly named ‘handpies’. Don’t be scared away by pie crust either! I just used a prepared frozen one and topped it with my ingredients.
Recipe mades 4 pies and takes about 45 minutes
- 1 frozen pie crust
- 4 fresh tomatoes
- 1/2 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves of garlic, minced
- fresh parmesan
- dried oregano
- salt and pepper
ONE thaw the pie crust at room temperature TWO thinly slice the tomatoes and line a colander with them. Sprinkle with kosher salt and place over a few paper towels to drain excess liquid. after 10 minutes, pat dry with a paper towel. THREE while your tomatoes are draining, sauté the onion and garlic in the olive oil until just translucent and golden. FOUR roll out the piecrust with flour to keep it from sticking. cut the crust into quarters for four even pieces. FIVE fill each quarter of pie crust with 5 tomato slices, a quarter of the onion mixture, and about two tablespoons of parmesan. sprinkle with oregano and pepper. SIX fold over the crust and seal it into a triangle or crimp into a half moon. poke three small slits into the top crust to prevent bursting. SEVEN bake at 350 for 30 minutes until golden brown.
The come out of the oven so pretty, but if you have one that bursts, don’t worry, just enjoy that one first! This would be good as a light lunch or as a side dish to a harvest dinner.
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