Cherry Tomato and Burrata Hand Pies Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
8 hand pies
Ingredients
  • 2 cups flour, plus more for dusting
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, cubed and chilled
  • 2 tablespoons heavy cream
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 12 ounces cherry tomatoes, halved
  • 1 garlic clove, minced
  • 2 teaspoons cornstarch
  • 2 teaspoons lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces burrata, cut into 8 pieces
  • ¼ cup basil leaves, thinly sliced
  • 1 egg, beaten
Directions
  1. Make the dough: In a small bowl, whisk together the flour, sugar and salt. Using your fingers, work the butter into the flour mixture, forming pea-sized pieces. In another bowl, whisk together the cream with the egg until smooth, then pour into the flour mixture. Knead until a dough forms, then flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
  2. Meanwhile, make the filling: In a medium saucepan, heat the olive oil over medium-high heat. Add the tomatoes and garlic, and cook until the tomatoes begin to break down, 4 minutes. In a small bowl, mix together the cornstarch and lemon juice. Add to the tomatoes and cook until thickened, 2 minutes more. Season with salt and pepper, then let cool completely.
  3. Assemble the hand pies: On a lightly floured surface, roll the dough ¼ inch thick. Trim the edges to make a 12-by-16-inch rectangle and cut the dough into eight 4-by-6-inch rectangles. Place 1 tablespoon of filling in the center of each rectangle and top with 1 piece of burrata and ½ tablespoon of sliced basil.
  4. Brush the edges of each rectangle with some of the beaten egg. Fold one short side of the dough over the other, encasing the filling, then crimp the edges using a fork. Transfer the hand pies to a parchment paper-lined baking sheet and chill for 20 minutes.
  5. Heat the oven to 400°. Using a knife, make 2 slits on the top of each pie. Brush the tops with the remaining beaten egg. Bake the pies until golden, 30 to 35 minutes, then let cool slightly before serving.