- Prep time
- 25 minutes
- Cook time
- 1 hour 25 minutes
- 6-8 servings
For a savory spin on hand pies, balance the sweetness of caramelized onions and roasted tomatoes with the tang of fresh goat cheese.
- 1 pint red grape tomatoes, halved
- 1 pint Sun Gold cherry tomatoes, halved
- 1 teaspoon fresh chopped thyme
- 1½ teaspoons salt
- ½ teaspoon sugar
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 yellow onions, julienned
- 4 ounces crumbled goat cheese
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 8 ounces unsalted butter, cold
- 8-10 tablespoons ice water
- 1 egg, beaten
Heat oven to 250°F.
Place all tomatoes cut side up on a lined baking sheet. Season with thyme, ½ teaspoon salt, sugar and olive oil. Bake for approximately 1 hour, or until tomatoes have lost about half of their moisture, then remove from oven and let cool to room temperature.
In a 2-quart sauce pot, melt butter then add onions and 1 teaspoon salt. Cover pot and cook over medium heat for 20-30 minutes, or until onions have released all of their liquid. Remove lid and continue to cook, stirring frequently, until all of the liquid is gone and the onions begin to caramelize. When onions are completely caramelized, remove from heat and chill to room temperature.
To make the crust, combine flour, salt and sugar in a work bowl. Cut in butter with a pastry cutter or fork, making pea-sized pieces. Add ice water and gently mix until the dough just begins to come together.
Turn dough onto a floured work surface and roll out to between ¼-1/8 inch thick. Cut dough into 6-inch circles, rerolling dough scraps as necessary, then refrigerate.
Heat oven to 350°F.
Lay dough circles out and brush the outer 1 inch of each with beaten egg. Place approximately 2-3 tablespoons of caramelized onion in the center of each circle and spread into a half moon. Top with 3-4 tablespoons cherry tomatoes and ½ ounce goat cheese. Fold the dough over the filling to create a half moon and gently press the edges together. Use a fork dipped in flour to crimp the edges, then transfer to a lined baking sheet and brush with egg wash.
Bake for 20-25 minutes or until the crust is golden brown. Let cool for 15-20 minutes before serving.