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Tomato Hand Pies

Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the picnic site.

  • Servings: 6
  • Yield: Makes 1 dozen
Tomato Hand Pies

Source: Martha Stewart Living, July 2009


  • All-purpose flour, for surface
  • Pate Brisee
  • 2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise
  • 1 medium onion, quartered lengthwise and thinly sliced crosswise
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional)
  • 1/3 cup chopped pitted oil-cured black olives
  • 4 ounces feta cheese, crumbled (3/4 cup)
  • 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash


  1. On a lightly floured surface, roll out pate brisee to 1/8 inch thick. Using a paring knife, cut out twelve 4 1/2-inch squares, and fit into cups of a standard muffin tin, leaving an overhang. Refrigerate for 30 minutes.

  2. Preheat oven to 400 degrees. Divide tomato and onion slices between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and roast, switching positions of sheets halfway through, until tomatoes begin to shrivel and onion slices are golden, about 30 minutes. Let cool. Transfer to a bowl.

  3. Divide half the chopped oregano, olives, and feta among the dough-lined tins. Top with tomato-onion mixture. Sprinkle remaining oregano, olives, and feta on top. Fold corners of dough toward centers. Brush with egg wash.

  4. Reduce heat to 375. Bake pies until top crusts are golden brown and middles are bubbling, 50 to 60 minutes.

  5. Let cool completely in tin on a wire rack. Tuck oregano sprigs into hand pies if desired.

Reviews (2)

  • JennVincent 14 Sep, 2013

    I made these from scratch (including pate brise) and they entailed a LOT of work. Thankfully, the end product was satisfying, but I would not make them again, at least not with homemade pate brise made by my own hand. The pate brise recipe yielded much more dough than was required; sadly, I threw about half of it in the garbage. It was also a huge pain rolling and cutting out the squares of dough. The ingredients were delicious and somehow the pastry was the right thickness in the end.

  • MarthaandMeBlogger 12 Oct, 2010

    These were really fantastic. You can see my results here:

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