Cheesy Tomato Hand Pies

Head to your garden and local market for heirloom tomatoes, herbs, and pimiento cheese to make these savory pies.

Cheesy Tomato Hand Pies
Makes About 9
  • ½ cup roughly chopped heirloom tomatoes
  • ½ teaspoon kosher salt
  • 1 cup pimiento cheese, room temperature
  • 2 tablespoons chopped basil
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • Cream Cheese Pie Dough (recipe follows)
Cream Cheese Pie Dough
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 6 ounces cold cream cheese, cubed
  • ¾ cup cold unsalted butter, cubed
  • 6 tablespoons cold water
  • 2 teaspoons apple cider vinegar
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and another rimmed baking sheet with paper towels.
  2. On paper towel-lined baking sheet, place tomatoes and sprinkle with salt. Let sit for 30 minutes; pat dry with additional paper towels.
  3. In a medium bowl, combine tomatoes, pimiento cheese, and basil. In a small bowl, whisk together egg and 1 tablespoon water.
  4. On a lightly floured surface, roll Cream Cheese Pie Dough to ⅛ inch thick. Using a 3½-inch round cutter, cut dough, rerolling scraps once, to create 18 circles. Brush half of circles with egg wash; place 1½ tablespoons tomato mixture in center of circles. Top with plain dough circles, crimping edges with a fork dipped in flour. Brush tops with egg wash. Using a paring knife, cut small x-shaped vents into tops. Transfer pies to parchment-lined pan.
  5. Bake until crispy and light golden brown, 18 to 20 minutes. Let cool for 15 minutes before serving.
Cream Cheese Pie Dough
  1. In the work bowl of a food processor, pulse together flour, salt, and baking powder to combine. Add cream cheese, and pulse until mixture is crumbly. Add butter, and pulse 4 times.
  2. In a small bowl, combine 6 tablespoons cold water and vinegar. Slowly pour water mixture into flour mixture in a slow, steady stream, pulsing until butter is pea-size and dough holds together when pinched, about 6 pulses.
  3. On a clean work surface, turn out dough and knead into a ball. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour or up to 3 days. If chilling for more than 1 hour, let dough sit at room temperature for 15 minutes before rolling.