Cheesy Tomato Hand Pies Recipe

The best thing about these hand patties is how versatile they are. Mix and match the cheese and herbs to achieve the tomato, cheesy atmosphere that you are aiming for. This version with Gruyère, thyme and marjoram (or a bit of tarragon) has a Frenchy feel, while extra hot cheddar, thyme and dill can be added to create a flavor profile of grilled cheese and tomato soup. You can even add it to the pizza bag with mozzarella, oregano, basil, and a pinch of crushed red pepper flakes. Puff pastry often pulls apart at the seams when baking, so be sure to press down with a fork when sealing. Using a metal scraper or chef’s knife, cutting a thin ¼-inch strip from the curled edges will also help seal the dough. No matter what, there will be some cheese gruel, BUT don’t worry! This cheese becomes crispy and forms a little skirt around the hand pies – and who doesn’t like to nibble on crispy, pointed pieces of cheese? You can use Pepperidge Farm puff pastry instead of Dufour. Each package comes with two sheets, so you’ll want to cut out four rectangles from each for a total of eight handcakes.

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