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.
I have made these as a hearty appetizers to many compliments. I use store bought dough, which makes this recipe move along more quickly. I reduce the filling so they can be hand held and are about 2 bites.
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.