Burrata and Tomato Hand Pies

Burrata and Tomato Hand Pies
Yields: 7-8 Hand Pies
  • 1 pint of Heavenly Villagio Marzano® tomatoes
  • 2 cups flour (plus more for floured surface)
  • 1 tbsp. white sugar
  • 1 tsp salt
  • 2 full sticks unsalted butter; cubed (refrigerated)
  • 2 large eggs (divided)
  • 2 tbsp. heavy whipping cream
  • 2 drizzles of olive oil
  • 3 cloves of garlic (pressed or minced)
  • 1 tbsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 tsp Italian seasoning, salt and pepper to taste
  • 1 large ball / 4 oz. of Burrata cheese (divided between pies)
  • 1 handful of fresh basil (basil cut into thin strips, then in half)
  1. Start off by making your dough (this will take at least 1 hour, so do this ahead of time). *You can use a store-bought, pre-made dough to make these quicker. If doing that skip this step and go to step 5.
  2. Combine flour, sugar and salt in a mixing bowl and whisk gently to combine.
  3. Add your cubed butter into the mixture. Work it in, using your hands as necessary, work it until small balls start to form with the cold butter and flour. Set aside.
  4. In a separate bowl, combine together whipping cream and 1 egg. Whisk until combined and smooth. Then, add to the flour mixture from the previous step and knead, knead, knead, until dough starts to form. Once dough is formed and in a ball, cover/wrap with plastic wrap and refrigerate for at least 1 hour or more.
  5. While tomatoes cook, mix together cornstarch and lemon juice. Once completely combined, and tomatoes are semi-broken down add slurry to your tomato/garlic mixture and cook until thickened up. Season with salt, pepper and Italian seasoning and set aside to cool.
  6. Once the dough has chilled for at least one hour, remove from the refrigerator and pre-heat the oven to 385 degrees. Also line a large, rimmed baking sheet with parchment paper and set aside.
  7. Now for the fun part: roll dough out to approx. ¼ inch or so thick on a lightly floured counter. Then using a circular cutter or even the rim of a cup, cut out a bunch of circles. The exact number of hand pies you can make will depend on the size of circles, we got 7 pies (14 circles) out of ours.
  8. Once you have your circles, place filling inside the center of half of the circles. Take a small piece of Burrata and place on top of filling, with a sprinkle of fresh basil.
  9. Now, take your remaining (1) egg, and whisk until completely beaten. Using a pastry brush, brush the outer edges of the circle with the filling on it. Immediately place a second circle over top of the filling and stretch over to allow the edges to come together. Crimp edges using a fork or fingers to seal the filling inside. Cut a slit or two on the top of your pies, and lightly brush the tops of pies with remaining egg.
  10. Transfer pies to prepared baking sheet and bake at 385 degrees for 25- 30 min. Cook times can vary slightly so keep an eye on pies so they do not overcook.
  11. Once done, enjoy, or refrigerate to enjoy later. These are perfect for a lunchbox, lunch at home, dinner, etc. Y-U-M!

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Back to School Made Easy