Tomato Hand Pies in Bacon and Thyme Crust

Makes 16 hand pies or one large galette

For the Crust:

1 1/4 cup all-purpose flour

2 teaspoons fresh thyme, minced

1/4 teaspoon Kosher salt

6 tablespoons cold unsalted butter, cut into small pieces

2-4 tablespoons ice water

2 slices cold bacon, sliced in half lengthwise and chopped into small pieces


Add the flour, thyme and salt to a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water just until the crust comes together. Roll out the dough to about a 6 inch circle. Add some of the bacon. Roll out until the bacon is incorporated in the crust. Repeat until all of the bacon is mixed in with the crust.

Form the dough into a disc and wrap tightly with plastic wrap. Refrigerate the dough for 30 minutes to 1 hour.

For the filling:

1 shallot minced

1-2 cloves garlic, minced

1/2 teaspoon fresh thyme, minced

1-2 teaspoons extra-virgin olive oil

Salt and pepper to taste

1/2 pint cherry tomatoes, quartered and drained as much as possible

2-3 tablespoons freshly grated Parmesan cheese

1 egg, lightly beaten for egg wash

Heat the olive oil in a small skillet over medium heat. Add the shallots and cook until almost translucent, about 3 minutes.  Add the garlic, thyme, and season with salt and pepper to taste. Cook until the garlic is fragrant, about another minute. Remove from the heat and let cool.

Once the mixture has cooled, stir in the tomatoes and cheese.  

Roll out the dough to about 1/4-inch thickness. use a 3-inch biscuit cutter to cut the dough into rounds. Spoon about 1 teaspoon of the filling over each round. Close the rounds and seal the edges with a fork. 


Preheat the oven to 400 degrees. Mix one egg with about 1 tablespoon of water. Seal the edges of each pie with a fork. Poke each pie with the fork to allow the steam to escape while cooking and brush the tops with the egg wash.  Bake 20-25 minutes until the tops of the pie have browned. Allow the pies to cool slightly before serving.