Whether you make them as the mainstay of a picnic or leaf peeping road trip, these Tomato Jam Hand Pies are going to please everyone within reach. There’s something special about the combination of tomato jam, which hits the palate somewhere between sweet and healthy, and flaky crust, with its buttery, nostalgic appeal. You’ll need at least two helpings to describe it to friends, and then possibly a third so that you can enjoy it with them.
Tomato Jam Hand Pies Recipe
INGREDIENTS
For the Tomato Jam:
2 ½ lb Roma or heirloom tomatoes
¾ cup sugar
Optional herbs such as sage or thyme
For the Pie Crust:
1 ½ cups flour
¼ tsp salt
12 tbsp cold unsalted butter, small-cubed
4-6 tbsp cold water, as needed
INSTRUCTIONS
For the Tomato Jam:
- Blend tomatoes well and pour into strainer or nut-milk bag; let drain overnight and save tomato water (yields about 1 quart liquid).*
- Bring all ingredients to a boil in a sauce pot; reduce to a simmer and cook until jam consistency, about 20-25 minutes. Cool before use.
For the Pie Crust:
- In a food processor, combine all except water. Pulse blender until butter is the size of peas and texture is coarse.
- Add water just until combined.
- Press dough on surface until well incorporated; divide into 12 small balls.
- Refrigerate for at least 30 minutes before use.
To Finish:
- Preheat oven to 375 degrees in a convection oven.
- Roll dough into small discs about ¼-inch thick; put a tablespoon of tomato jam on one half of the pie crust, add rendered bacon, and piece of cheese.
- Seal edges and crimp with a fork. Brush with egg wash and sprinkle with sesame seeds.
- Bake for 30-35 minutes or until golden brown; turn tray halfway through baking.
- Let cool and serve while still warm.
*Use the excess tomato water in this refreshing popsicle recipe.
Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce
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