Heirloom Tomato Handpies

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Heirloom Tomato Handpies

Tomatoes are the talk of the town, one of the most versatile ingredients is being featured in lots of saucy recipes. We adore food blog House of Earnest‘s rendition, Heirloom Tomato Handpies. Food just always seems better when you can eat with your hands, and these pockets of goodness are the ideal to-go recipe. It is basically impossible not to fall in love at first bite. Once the flaky crust cracks and spiced tomato with cheese filling pours out in a vibrant red, it’s going to be pretty hard to enjoy a Hot Pocket ever again. Tomato, tomahto, doesn’t matter how ya say it, this is a unanimously additive recipe!

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.


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