Quick Roast Pepper and Tomato Hand Pies
Sep 3, 2015
Quick Roast Pepper and Tomato Hand Pies
Eating vegetables out of hand is easy and enjoyable. Now imagine roasting them and eating them in a pie right out of your hand! These hand pies are perfect to pack in a lunch and take on the run. Using prepared pie pastry speeds up the prep time.
Ingredients
- 1 pint Grape Tomatoes
- 1 each Yellow Pepper chopped
- 1 each Green Peppers chopped
- 1 tbsp Canola Oil
- 2 cloves Garlic minced
- Pinch each Salt and Fresh Ground Pepper
- 3/4 cup Shredded Smoked Cheddar
- 2 tbsp Parsley fresh, chopped
- 1 tbsp Sundried Tomatoes in oil drained and finely chopped
- 1 box Storebought Pie Crust (400 g)
- Egg Wash
Instructions
- In a bowl, toss together tomatoes, peppers, oil, garlic, salt and pepper. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 20 minutes or until tomatoes start to burst and become golden. Remove from oven and let cool. Return to bowl and stir in cheddar, parsley and sundried tomatoes.
- Unroll each crust onto work surface. Cut out four 5 inch (12.5 cm) circles. Reroll scraps and roll out another 4 circles.
- Divide filling among centre of each circle. Brush edge with egg wash; fold over and seal. Make a small slit on the top of the dough and place on parchment paper lined baking sheet.
- Bake in preheated 400 F (200 C) oven for about 15 minutes or until golden brown.
Notes
Tip: An egg wash is 1 egg beaten with 1 tbsp (15 mL) of milk or water.
Recipe developed by Emily Richards
Nutrition
Calories: 290kcalCarbohydrates: 33gProtein: 3gFat: 16gSaturated Fat: 9gCholesterol: 65mgSodium: 410mgFiber: 2gSugar: 2gVitamin A: 750IUVitamin C: 115.5mgCalcium: 40mgIron: 0.4mg
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