Tomatoes are rampant in farmers’ markets and home gardens across the country. In addition to tomato sandwiches and sauce, we wanted to find ways to use up our tomato bounty in more unique ways, hence these adorable (and delicious) hand pies. Cherry tomatoes are topped with burrata and encased in flaky pastry. They’re the perfect on-the-go snack for heading to the beach, even if it’s not necessarily the best for your beach bod.
Hand pies can be tricky. They take the same difficulty of making a flaky pie dough, while adding the challenge of sealing the filling inside to let it bake freeform. You have to be quick, because the small pieces of dough will get soft very quickly. And at the same time, you have to be gentle, since the dough breaks easily. Finding a balance between speed and delicacy will yield the perfect hand pie every time.
Cherry Tomato and Burrata Hand Pies
Recipe from the Tasting Table Test Kitchen
Yield: 8 hand pies
Prep Time: 20 minutes, plus chilling and cooling time
Cook Time: 40 minutes
Total Time: 1 hour, plus chilling and cooling time
For the Dough:
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
For the Filling:
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
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.