Buttery pie crust combines with the tangy tomato slices to create some culinary magic!
I try to make the most of weekends. I try to cook and bake something new every weekend. And this one is a creation of some impromptu baking with some pie dough that was kept in the refrigerator. Yes - I love having some of my super simple pie dough regularly in the refrigerator for moments just like these! Give my pie dough recipe a go from one of my Instagram posts by clicking here.
These mini pies can be make with various combinations. Feel free to experiment with different fillings for some great flavour combinations.
Mine involved thin tomato slices paired with cheese and some of my spicy green chutney. I added some dried thyme to this for extra flavour. You may choose to go with just salt and pepper if you wish.
Lets get going!
INGREDIENTS
6 portions of pie dough rolled out to 1/4 inch thickness and cut into round shapes
1/4 tsp butter x 6 (for the 6 muffin moulds)
6 slices of tomato
1/2 tsp of green chutney x 6 (optional) [Check out my green chutney recipe in another one of my posts by clicking here]
Salt and pepper to taste
Dry herbs for flavour
1 egg for egg wash
6 tbsp of grated cheese
METHOD
Preheat the oven to 180 C and remove the required quantity of pie dough. Let it thaw for a few minutes on the kitchen counter.
Get your muffin tray out and add the butter into each mould.
Sprinkle a bit of dried thyme or any other dry herb (even pepper powder will do).
Place a slice of tomato into each mould (each slice can be about 1/2 cm thick). You’ll basically end up using 1 tomato across 6 moulds.
Sprinkle salt lightly over all 6 moulds.
Add the green chutney to each mould (you may choose to skip this if you wish).
Bake the the tomatoes now for 12 minutes at 180 C.
In the meantime. Roll out your pie dough till 1/4 inch thick. Cut out 6 circular pieces with a cookie cutter or a sharp rimmed glass.
Keep egg wash ready (1 egg beaten lightly).
Once tomatoes are out, add 1 tbsp grated cheese over each tomato.
Cover each mould with the prepared circular pie dough.
Brush lightly with egg wash and cut a small slit in the centre for each pie.
Bake at 180 C for 30 minutes for a nice, crisp, golden-brown pie crust.
Let it cool completely.
Flip over on a plate to reveal the tomatoes facing upwards.
Garnish with fresh coriander leaves and serve.
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
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