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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.

Source: Martha Stewart Living, July 2009
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  • 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.
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  • MarthaandMeBlogger
    12 OCT, 2010
    These were really fantastic. You can see my results here: http://marthaandme.wordpress.com/2009/06/20/tomato-hand-pies/
    Reply

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